This week’s Cook the Book Fridays recipe from David Lebovitz’ My Paris Kitchen – Omelette aux fines herbes – is one I don’t think I’ve ever actually intentionally looked up a recipe for. I mean, who needs a recipe for an omelette, right? Well interestingly, I’m including one in my kids’ French cookbook (because it is a classic) and it’s one I’ve had a lot of difficulty writing. How do you write instructions for something so simple?
The only recipe I had really looked at in depth (until this one!) is Julia’s which uses words and illustrations because I was interested in seeing how she put something so simple into words but apart from that I can’t really remember setting out to find a recipe for one.
David does a nice job of walking you through the process too – stressing the importance of using good eggs (when it’s the star ingredient, it really does make a difference!), great options for side dishes to accompany an omelette (duck fat fried potatoes and a green salad will do nicely, thanks!) and teaches an important technique (using a larger skillet – 30cm – so that you get crispy edges on your omelette and lifting the edges of the omelette gently once they are cooked to allow the runny egg on top to slide underneath) and it makes a pretty nice omelette 🙂
In the meantime, I’m still writing my instructions and think I’m going to take them for a test run with my students this term!
Get the recipe for David Lebovitz’s omelette aux fines herbes here or on p 133 of My Paris Kitchen.
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Disclosure: I was provided with a copy of “My Paris Kitchen” for review purposes. I was not asked to write about the book, nor am I being compensated for doing do. All opinions 100% my own.