Crack the eggs in a medium-sized bowl. Add the water and a pinch of white pepper and whisk vigorously to blend egg white and yolks together thoroughly.
Melt 1 teaspoon of butter in a medium-sized skillet heated on medium-high heat. Add the shallot and cook for 1 minute or until softened. Add the asparagus and season with salt and pepper. Cook until asparagus is slightly soft and no longer crunchy. Transfer to a small bowl.
Return skillet to stovetop. Add 1 tablespoon of butter and melt. Just before the butter browns, add the eggs. Using a silicone spatula, move the eggs about in the skillet gently. As the eggs set around the edge, push cooked portions toward centre of skillet and push uncooked egg towards the edge. When the eggs are almost set, turn the heat off.
Add the cooked asparagus onto one half of the eggs, going right to the edge. Add the goat’s cheese in a similar fashion.
Using the spatula, fold the unfilled side of the omelette onto filled half. Tilting the skillet towards a plate, gently coax the seam of the omelette to the edge of the pan. Holding the plate directly against the lip, slide the seam edge of the omelette onto the plate and flip the rolled edge of the omelette over top so that the seam is on the underside.
Sprinkle with kosher salt and fresh herbs. Serve immediately.
The Perfect Omelette
Ingredients
¼ cup asparagus, chopped
1 shallot, diced
1 teaspoon butter
salt and pepper to taste
3 eggs, room temperature
1 tablespoon water
pinch of white pepper
1 tablespoon butter
¼ cup goat’s milk cheese
sprinkle of kosher salt
freshly chopped herbs
Directions
Crack the eggs in a medium-sized bowl. Add the water and a pinch of white pepper and whisk vigorously to blend egg white and yolks together thoroughly.
Melt 1 teaspoon of butter in a medium-sized skillet heated on medium-high heat. Add the shallot and cook for 1 minute or until softened. Add the asparagus and season with salt and pepper. Cook until asparagus is slightly soft and no longer crunchy. Transfer to a small bowl.
Return skillet to stovetop. Add 1 tablespoon of butter and melt. Just before the butter browns, add the eggs. Using a silicone spatula, move the eggs about in the skillet gently. As the eggs set around the edge, push cooked portions toward centre of skillet and push uncooked egg towards the edge. When the eggs are almost set, turn the heat off.
Add the cooked asparagus onto one half of the eggs, going right to the edge. Add the goat’s cheese in a similar fashion.
Using the spatula, fold the unfilled side of the omelette onto filled half. Tilting the skillet towards a plate, gently coax the seam of the omelette to the edge of the pan. Holding the plate directly against the lip, slide the seam edge of the omelette onto the plate and flip the rolled edge of the omelette over top so that the seam is on the underside.
Sprinkle with kosher salt and fresh herbs. Serve immediately.
The Perfect Omelette
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Farm-fresh eggs whisked together before gently cooking and folding them French style with sautéed asparagus and goat’s cheese…
THE PERFECT OMELETTE is just the thing for your next breakfast, lunch, brunch or dinner.
This post is in answer to a recent question posed on our INSTA page. “Hey Nik and Carol, what’s your easy go-to meal?” Although THE BEST GRILLED CHEESE, our MEATY MEAT SAUCE and this SWEET & SPICY ASIAN SALMON rank way up there, we’re now convinced THE PERFECT OMELETTE deserves some serious props.
Here’s why it’s so deserving of both great praise and your attention:
SIMPLE WORKS
Eggs, butter, asparagus, goat’s cheese, a shallot plus salt and pepper? Hard to believe that’s all it takes, right? This simple list of ingredients is a testament to why certain recipes have such a wide and enduring appeal. A well-prepared omelette should never be complicated and this collection of readily available ingredients prove it.
EGGS
The type of eggs you use to make a homemade omelette will impact the flavour of the finished dish. We believe this recipe deserves to be made with the highest quality eggs for best results. With just a tiny jump in category, look for organic farm-fresh eggs – they simply taste better. Don’t forget our suggestion to bring those eggs to room temperature before you begin.
FILLING
This recipe got us talking about lots of different combinations to use for the filling. In the end, we went with the pairing of asparagus and shallot, partnered with goat’s cheese. They create a fresh, pleasing flavour when sautéed in butter and a sprinkle of salt and pepper.
Although a good cheddar, Swiss, Parmesan or Monterey Jack will work in an omelette, we opted for something creamier. A very soft, crumbly goat’s milk cheese gives this omelette the perfect balance of flavour and creaminess.
TECHNIQUE
Making an omelette is pretty easy for the most part, but it’s still a good idea to watch the VIDEO attached to this post where we walk you step by step through the entire process. Key takeaways: make sure to whisk the eggs thoroughly with the water, gently move the eggs about in the pan to cook, and load the omelette to the edge of the skillet before you roll it out onto the plate.
LET’S EAT
One of the things that makes THE PERFECT OMELETTE so appealing is the way it works for all meals whether breakfast, lunch, brunch or dinner. With a bit of practice you’ll be making restaurant-worthy creations in no time.
Omelettes also welcome lots of different sides. Enjoy them with a favourite CHOPPED or FRESH FRUIT SALAD. Try them with these delicious HOME FRIES and a slice of our homemade SOURDOUGH (toasted, of course). We know you’ll love each and all.
THE PERFECT OMELETTE is exactly that! Easy to make and very delicious, it’s just perfect!
Crack the eggs in a medium-sized bowl. Add the water and a pinch of white pepper and whisk vigorously to blend egg white and yolks together thoroughly.
Melt 1 teaspoon of butter in a medium-sized skillet heated on medium-high heat. Add the shallot and cook for 1 minute or until softened. Add the asparagus and season with salt and pepper. Cook until asparagus is slightly soft and no longer crunchy. Transfer to a small bowl.
Return skillet to stovetop. Add 1 tablespoon of butter and melt. Just before the butter browns, add the eggs. Using a silicone spatula, move the eggs about in the skillet gently. As the eggs set around the edge, push cooked portions toward centre of skillet and push uncooked egg towards the edge. When the eggs are almost set, turn the heat off.
Add the cooked asparagus onto one half of the eggs, going right to the edge. Add the goat’s cheese in a similar fashion.
Using the spatula, fold the unfilled side of the omelette onto filled half. Tilting the skillet towards a plate, gently coax the seam of the omelette to the edge of the pan. Holding the plate directly against the lip, slide the seam edge of the omelette onto the plate and flip the rolled edge of the omelette over top so that the seam is on the underside.
Sprinkle with kosher salt and fresh herbs. Serve immediately.
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