It’s nearly lunchtime, the phone rings, a friend is dropping by. What is to be done? Whip up an omelet. It’s easy, it’s quick and you can pair the eggs with just about anything. I’ll never forget the time when one of the women who cooked with me at the Café Dewitt in Ithaca had me over for lunch and served me … a spaghetti omelet. And delicious it was. This omelet pairs broccoli with tender goat cheese, a lovely mix of colors and flavors.
Omelette aux broccolis et chèvre frais / Omelet with broccoli and goat cheese
One of the tricks to making a great omelet is to use the very freshest free-range eggs you can find. It makes a huge difference in terms of flavor and texture. Another trick is to use a well-seasoned omelet pan, as explained in the recipe. And here’s an astuce (a tip) I learned at the Café Dewitt: always add a little water to the eggs when you whip them. It lightens the omelet, ensuring it will be fluffy and tender.
Meantime, I’d like to announce that I’m having a new autumn subscription drive. Anyone who adds a new subscriber to the site will receive a personal recipe that has not yet appeared on The Everyday French Chef. The recipe can be in the category of your choice. Just be sure to let me know that you’ve signed somebody up. Add two subscribers and I’ll send you two recipes. Et cetera. The more the merrier, and …