Easy and fluffy omelet for breakfast or a light meal.
In two words:“Powerful oblivion rests in your mouth,
And Lethe flows from your kisses”
To Start...
difficulty – easy
preparation– 5’
cooking - 5′
serves - 1
To Sum-up...
Ingredients
Base Recipe
- 1 large egg or 2 medium
- a pinch of fleur de sel or coarse salt
- 2 turn mills of Kampot black pepper
- 1 teaspoon of olive oil
- 1 teaspoon of fennel seeds (or ½ teaspoon of ground fennel)
- 2 pinches of grated comté cheese (or gruyere cheese)
- 2 dried tomatoes in olive oil
Option #1
- 1 big pinch of smoked bacon cut in small pieces
Steps
The omelet
- Crack the egg in a bowl
- Put the salt, the pepper and mix with the whisk, you should mix enough to brake the egg but not too much
Cooking
- Put the olive oil in a pan and heat it up well
- Put the fennel seeds in the pan and bake them until they release their aroma
- Pour the omelet in the pan and move it to spread the eggs around its surface
- Sprinkle the cheese all around the omelet
- Fold the omelet in three like an envelope, first the left side and then the right side
- Cook the omelet for 1’-2’, the eggs should be a bit cooked but not much, it’s better when it’s a little bit raw
The service
- Put the omelet in a plate with the dried tomatoes on the side
- Cut small pieces of the omelet and fold within them small pieces of the dried tomatoes
Option #1
- When the oil is a bit hot and before putting the fennel seeds, add the pinch of the smoked bacon and fry them a bit
- When the bacon is half cooked, spread the fennel seeds and cook everything until all the aroma is out
Option #2
In case you don’t have fennel seeds, you can use ground fennel, to do so, add the ground fennel in the eggs and mix everything with the whisk.
o-o C'est si bon ! o-o
