In France I would occasionally eat a basic omelet, which was always slightly runny. I would ask for a “well done” omelet and had people look at me like I was crazy; but I just do not like runny eggs. When this egg-only omelette is made I have always considered it just a different version of scrambled eggs. Although, since this is flat, it is easier to slap between two pieces of bread for a quick egg sandwich.
[x] Flexitarian + Omnivore
[x] Vegetarian
[x] Pescatarian
[x] Vegan: use veggie eggs
[x] Gluten free
[x] Weight Maint
[x] Keto Diet
[x] Mediterranean
[O] Lectin Avoidance: eggs
[x] Oxalate Avoidance
[x] Purine Avoidance
Basic French Omelet
The simple French egg omelet with a pinch of parsley (or other green herb)
- 2 large Eggs (Scrambled)
- 2 T Olive oil
- Salt and Pepper (To taste)
- 1 T Parsley (Chopped leaves, keep stems for veggie stock)
First gather items and prep the work station.
Whisk eggs in a bowl, well enough to introduce some air into the mixture
Heat the skillet, then add oil and heat the oil
Add the eggs and lift and twril the skillet as if making and crepe so that the egg mixture xpands and forms a full moon
Then when the eggs have cooked to your specifications, flip half of it over to make a half moon
Serve on a plate with a sprinkle of parsley (or any green herb) on top
Salmonella is always a risk with raw or undercooked eggs. Here is how to lesson any concern:
- Buy pasteurized products
- Buy refrigerated and keep them in a fridge
- CDC: 160°F as the minimum cooking temperature for eggs
- Do not use cracked or broken eggs, toss
- Or cook everything all the way through