French Fridays: Fresh herb omelette from My Paris Kitchen

David Lebovitz Omelette My Paris Kitchen on eatlivetravelwrite.comThis week’s Cook the Book Fridays recipe from David Lebovitz’ My Paris KitchenOmelette 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.

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22 Responses to French Fridays: Fresh herb omelette from My Paris Kitchen

  1. Nana January 6, 2017 at 15:44 #

    I agree, I never gave making omelets a second thought, but his instructions worked so beautifully.
    This was quite delicious and a great way to start the New Year. Happy New Year to you both.

    • Mardi Michels January 8, 2017 at 07:21 #

      This was a great start to the year, wasn’t it?

  2. Karen January 6, 2017 at 19:20 #

    It was kind of fun to actually follow an omelet recipe for once! And of course the results turned out perfectly. I can’t wait to see how you manage to write it out in your cookbook!

  3. EmilyC January 7, 2017 at 04:03 #

    Simplicity at its best! Great photo!

  4. Katie January 7, 2017 at 10:04 #

    It’s so interesting to read about your cookbook process. I give my students a thing about reading like a writer and how, to become a better writer and more engaged reader, it can help to view any text like a contractor/carpenter/architect would look at a house/building, seeing the choices that were made and how it contributes to the whole. Anyway, it’s neat to see how you’re having to do that here, especially for something so à la minute like an omelet!

    • Mardi Michels January 8, 2017 at 07:20 #

      I tell you it’s the biggest gift ever as a recipe writer to be working with my target audience every single day. I think a lot of people don’t realise how their words are interpreted 😉

  5. Candy January 7, 2017 at 14:37 #

    Looks wonderful! I knew that you were testing omelettes for your kids book – will be fun to see how that turns out!

    • Mardi Michels January 8, 2017 at 07:20 #

      Right? Can’t have a French cookbook without an omelette!

  6. Betsy January 7, 2017 at 21:24 #

    You’re right that an omelette doesn’t usually require a recipe, but this one worked out much differently (better) than I expected. I do like my omelettes a little thicker, but I liked it enough that I’ve already make David’s version three times. Happy New Year, Mardi!

    • Mardi Michels January 8, 2017 at 07:19 #

      I think a French omelette is quite different to what many people are used to (cooked less, thinner) so it was interesting to see what David used as a recipe/ technique. Glad you enjoyed!

  7. Teresa January 7, 2017 at 21:51 #

    I don’t think I’ve ever looked at a recipe for an omelette before, but I definitely learned something – the technique and especially not skimping on butter (as I tend to do) really made for a great result.

    • Mardi Michels January 8, 2017 at 07:18 #

      It ws interesting reading about his technique for sure – seems like we all have slight variations!

  8. lisa brown January 8, 2017 at 09:50 #

    I too have never used a recipe, just did it and added whatever was in the refrigerator. This was a great recipe to start the New Year.

    • Mardi Michels January 8, 2017 at 17:34 #

      Right? That’s the great thing about omelettes 😉

  9. Joyce, Kitchen Flavours January 8, 2017 at 10:44 #

    It was fun to follow a recipe for an omelet, that I must confess! Haha! And I’ve read it more than once before I made the omelet, sometimes simple recipes like this makes me wonder, is there a catch somewhere? haha!

    • Mardi Michels January 8, 2017 at 17:35 #

      Indeed! I think none of us are used to having such simple recipes!

  10. Shirley @ Flourishen Test Kitchen January 8, 2017 at 11:56 #

    I’ve found simple recipes can be harder to execute when you’re not giving it 100% attention. Writing a simple recipe is another story. God luck with your cookbook!

    • Mardi Michels January 8, 2017 at 17:35 #

      Oh for sure the simpler recipes are the hardest to write (I’m struggling with how to put “cooking a steak” into words that make sense for kids and their parents….)!

  11. MARY H HIRSCH January 10, 2017 at 23:26 #

    Yes, I thought using the larger skillet was not a particularly great idea but I followed along like a “team player”. It ended up being perfect. Always learning something new with David and Dorie. Happy New Year to you both and may this year bring your cookbook to fruition.

    • Mardi Michels January 11, 2017 at 06:07 #

      So interesting how many people say they have learned something with this recipe – goes to show you there IS merit in even the simplest dish having instructions!

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