Omelet with fresh sage
This recipe is for one omelet. If you are cooking for two, you can make two single omelets, one after another, or simply double the ingredients to make a double omelet that you cut in half. For larger crowds, one single omelet after another works best. While the first is cooking, you can break and beat the eggs for the next one.
If sage is not available, you can substitute another fresh herb — parsley, dill or cilantro, for example — but do not sauté them. Simply snip them over the cooking omelet. Or you can omit the herbs altogether, in which case you will have made a cheese omelet.
2 tsp. water
1 tsp. butter or olive oil
1 bunch fresh sage
1 tsp. butter
1/2 cup grated comté or a similar cheese
salt and freshly ground black pepper
Before beginning to cook, make sure your table is ready — once you start making your omelets, they will be finished in a flash.
First, prepare the sage. Remove about 6 leaves from the stem. Snip them crosswise into small ribbons about the width of a pencil. Melt 1 tsp. butter in a small saucepan. When it is bubbling, add the sage. Cook over a medium flame until the butter is turning a nutty brown and the sage is a little crispy. Your kitchen will fill with a fabulous aroma during this process. Remove from heat and set aside.
Now get ready to make the omelet. You will need an omelet pan, preferably not of the nonstick variety. A medium-size standard frying pan is usually fine. Crack the eggs into a bowl, add the water (this lightens the eggs) and whisk until frothy. Have the grated cheese, salt and pepper, and the sautéed sage standing by, as the cooking process will go very quickly from this point on.
Heat 1 tsp. butter or olive oil in your omelet pan over a medium-high flame. When it is sizzling and beginning to brown, swirl the pan to coat the sides about halfway up. Pour in the eggs. Allow to cook for about 30 seconds, until the bottom of the omelet has begun to set. Using a wooden spatula, gently lift one edge of the omelet and allow the liquid from the center to flow beneath. Repeat at other places around the edge. Turn the heat down to medium-low. Sprinkle the sage and the cheese over the entire surface of the omelet. Season with salt and paper. Allow the omelet to cook until the center is ready according to your taste. Slide onto a plate, flipping the omelet so it folds in half. Serves 1.
Comté is the French version of gruyère cheese, which takes its name from the Gruyère region of Switzerland. Either of these cheeses is delicious in this omelet. If neither is available, you can try another Swiss cheese, but beware — Swiss made in America, for example, has far less flavor than the European variety. Or, for a Tuscan touch, you can use grated Parmesan cheese — the kind you grate yourself, not the pre-ground variety.