I got my Beloved hooked on low key cooking shows like the Great British Bake Off. We have tried others from the Food Network but they have not worked so far. He wants low key, something he can learn from. He has actually enjoyed "I Will Have What Phil is Having" as well. Again, low key, PBS, food, travel. What more can you want from a cooking show.
We were watching the last episode of the season which was based in Los Angeles of all places. Phil went to a little French restaurant and was walked through how to make a French omelet. It looked to die for.
Stories of myself I have never told is that I have probably always read cookbooks. When I was much shorter then I am now, I came across how to make an omelet in the Better Homes and Garden cookbook my Mom had. For many Saturdays after that, that was how I made an omelet: separate the eggs, beat the yolks to lemony, whip the egg whites until they form soft peaks, gently combine, cook in a hot skillet with butter, add a bit of cheese if you wish when the center is just set. Serve. Not what most Americans think of as omelets.
After seeing this episode, I decided I wanted to make an omelet again. The difference was that they did not separate the eggs. Yes, you whisk the eggs until your arm wants to all off but you do not separate the eggs like I used to.
This is more of a workflow then a recipe because it has not been perfected yet. I am still working on trying to get the omelet not to brown, which is supposed to happen. Cooked but not brown.
The first step is to get your cheese ready. The chef on television used Boursin which he called French Velveeta. The first time I made this, there was none in the house so I mixed together some bits of feta, grated parmesan, a few tablespoons of sour cream, a pinch of black pepper, and a bit of dry basil.
Then, I put my cast iron skillet that you see in the top picture on the stove at a low heat. I put a 1/4 cup of butter into it to melt. The butter is to be melted but not browned.
Since I was sharing this omelet, I put three eggs in a bowl and started whisking. I whisked the whole time the butter was melting. I whisked until the eggs were lemonny in color and foaming. There were no bits of white showing. Everything was well incorporated. My arm wanted to fall off. The right arm has the worse shoulder joint.
When the butter was melted, I poured the eggs into the skillet. Not a sizzle to be heard. I turned the heat down a bit since I was working with a cast iron skillet. You must be most gentle with the eggs. No sizzle. No brown. I used a silicon spatula to try to easy the eggs from the bottom. I have only done this twice now since I was very short. I am not very good at getting a try omelet shape yet.
When the eggs are mostly set, add the cheese. Give the cheese a few moments to start to heat. Start rolling the omelet up with the spatula. Plate.
The omelet has a consistency of mousse. I am also have been told that my Beloved will not be able to order an American omelet out again.
I have never been asked why I do not order American omelets out. This why.