Omelette: The French way, two ways with Jacques Pepin and Julia

This is what I strive for in my omelette making. The eggs should never be over-cooked, and be very tender and fluffy. As you can see the technique is not rocket science, and simply requires a bit of practice.

As Pepin says, eggs are so inexpensive and readily available, and they cook quickly - perfect for a fast weeknight supper. Get cage free eggs whenever possible - they have awesome flavor and color.

For a proper finish - say for lunch or dinner - I’ll serve it with a few cornichons pickles and a dollop of Dijon mustard. Sometimes if I have a few thin slices of cold, rosemary ham - I’ll roll those and serve them alongside the omelette. A crusty slice of artisan bread and a small side salad in a very light home-made vinaigrette is what you would get in any French bistro. If you were to get potatoes, they would probably be a few boiled new potatoes. Less is more. Keep it Simple, Silly - in the French way.

This makes one of my favorite suppers.

and of course, you can’t talk French omelette - or Jacques Pepin, without also including Julia Child:

Bon appetit!

She scares me using that electric stove. Yikes! A French chef - in France - would never even consider that, but I think gas stoves were few and far between in the 1970’s … the age of electric everything.