Who say’s you can’t have breakfast for dinner? The talented Jesse Jenkins, (Another Day in Paradise) created a delicious French omelette using simple ingredients and techniques, made better by a pinch of Maldon Salt.
A French omelette is served with light fillings and folded tightly with a fluffy soft interior. On the other hand, an American omelette is much thicker and crispier in texture, served with often heavier fillings.
- One of the only dishes Jesse’s uses a non-stick pan for. If you have the skills, of course, can do it with a carbon steel or cast iron but it’s trickier to get a soft exterior – the pan needs to be well seasoned and pretty much only used to make eggs.
- Add butter to a non-stick pan on medium heat. Pour in the egg mixture and whisk constantly. When it looks like wet scrambled eggs – stop whisking and give it all a nudge into the top of the pan. Fold it from the bottom, then the sides, and finally give the handle a few light taps – when you see the edge of the omelette come over the lip of the pan, fold it over doing your best to make an almond shape.
- Flip the omelette out onto a plate bottom side up. Garnish with some extra herbs and a little pinch Maldon Salt. Jesse loves serving his with a simple salad (and usually has a dollop of mayo next to it).
- A final note is that you shouldn’t really use a metal fork with non-stick pans as Jesse does here – Jesse learned it from a few chefs who did it this way. Ideally, you scramble the eggs while trying to keep the fork from hitting the pan. A plastic fork works too.
