spring omelette

May 9, 2007


Ever since I was finally turned loose upon the world as a college student, omelettes have been a favorite. Cheap and quick, completely up to the whim of the cook. I’ve flirted with lots of ingredients, and have found that less is more, and simple is better. Funny how that works out so often. The ones that I find myself making over and over again, omelette aux fines herbes, or Parmesan, or even with bits of crispy pancetta, are a far cry from the egg-burrito types that breakfast joints fill with everything they have on hand. All the lovely pictures popping up lately of fine spring asparagus have been on my mind. Last week, we finally got the first shipments of the fresh spring shoots. I could say that the arrival of the lavender banded-bunches in our local market is another rite of spring for us. We have a lot of them: The appearance of last year’s dog toys from under the receding snow, the arrival of the cranes and geese, the first haze of green on the trees across the lake, the emergence of the Partner from her turtleneck…

Yes, we can usually get asparagus, but as often as not it’s the coarse stringy stuff, stubby as a carpenter’s thumb with the flavor to match. Sitting around in the kitchen on a lazy Saturday morning, I figured I could eke out a few more hours in the sunshine with my book and coffee mug if there was good food involved. The asparagus was for dinner, but sitting in a glass of water on the counter, it was too pretty to pass up.

spring omelette:
1/2 bunch thin spring asparagus
1 tbs butter
3 eggs, room temperature
1/2 cup grated Gruyère
freshly ground pepper and salt, to taste

Steam the asparagus until crisp-tender, about 2 minutes. Dunk it in cold water to stop cooking, or they’ll get mushy. Gently whisk the eggs and 1/2 of your grated cheese together in a large bowl. Cook over medium-high until the eggs are setting softly, tilting the skillet now and again and gently running rubber spatula around edges, allowing the uncooked eggs to flow underneath. In another skillet over medium high heat, saute the asparagus spears in a bit of butter, just long enough to warm them back up. Add the spears back to the egg mixture just as it sets, and top with the remaining Gruyère. Tilt the skillet and slide omelet out onto a plate, folding it over in half. Season to taste

omelette aux fines herbes:
1 tbs butter
3 eggs, room temperature
freshly ground pepper and salt, to taste
1 tbs minced herbs: equal parts parsley, chervil, tarragon, and chives

Melt butter in a large nonstick sauté pan over high heat. While the butter is melting, lightly beat the eggs and season with salt and pepper. Add the eggs to the melted butter. Using a rubber spatula, quickly fold the edges into the center as they cook. When the bottom is cooked and the top still slightly liquid, fold the omelet and then turn upside down on a heated plate.
From Le Guide Culinaire, Auguste Escoffier

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{ 7 comments… read them below or add one }

1 Cynthia May 11, 2007 at

Hello, this is my first time here. Just wanted you to know that I love your blog and your post with recipes for the omlettes are so simple, yet very satisfying.

2 Lydia May 13, 2007 at

I just received a lovely gift of big, fat asparagus spears from a neighbor’s garden — and the very first thing I made was an omelet.

3 christine (myplateoryours) May 18, 2007 at

Ah, yes. Simple is best. Why is that so hard to learn and so difficult to remember?

Lovely omelet. The asparagus is finally done in our garden (which is to say, we couldn’t keep up and so we let it go.) But fleeting seasons are sweeter than those that go on and on and on.

4 chronicler June 9, 2007 at

Oh wow! That omlette is making me hungry. I love your layout and am bookmarking you so I can watch for updates!

5 Alain June 14, 2007 at

And when will you post again….?

6 Rachel B. June 18, 2007 at

Just happened to stopped by, great website… Wonderful photography, do you take all those yourself… i’m certainly impressed!

7 Lisabeth July 23, 2007 at

where are you jared?? come back!

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