By JEAN DOHERTY/LE PATIO

jean’s kitchen

The omelette is thought to have originated in the ancient near-east. Beaten eggs were mixed with chopped herbs, fried until firm, and then sliced into wedges. This dish is thought to have travelled to Western Europe via the Middle East and North Africa, with each country adapting the original recipe to produce the Italian frittata, Spanish tortilla and the French omelette.

According to legend, when Napoleon Bonaparte and his army were traveling through southern France, they decided to rest for the night near the town of Bessières. Napoleon feasted on an omelette prepared by a local innkeeper that was such a culinary delight that he ordered the townspeople to gather all the eggs in the village and to prepare a huge omelette for his army the next day.

The doctor of Louis XIII, wrote in his diary “often, in the afternoon, the young prince feels very hungry, so my dear wife prepares a small dish of ‘oeufs-meslette’for him (old French for ‘oeufs mélés’ literally translated in English as ‘mixed/scrambled eggs’)”. In other words, this diary would be the starting point of one of the origins of the word ‘omelette’.

Omelettes should always be cooked in a nonstick sauté pan. Also, you should always use a heat-resistant rubber spatula.

Use 2 to 3 eggs per person.

INGREDIENTS –

• 2 eggs
• 2 Tbsp. whole milk
• 2 Tbsp clarified butter or whole butter (or olive oil )
• Salt and ground white pepper, to taste

1.Crack the eggs into a mixing bowl and beat them until they turn a pale yellow color.

2.Heat a heavy-bottomed nonstick sauté pan over medium-low heat. Add the butter and let it melt.

3. Add the milk to the eggs and season to taste with salt and white pepper. Then, grab your whisk and whisk like mad. You’re going to work up a sweat here!! If you’re not up for that, you can use an electric beater. Whatever device you use, you’re trying to beat as much air as possible into the eggs.

4. When the butter or oil in the pan is hot enough, pour in the eggs. Don’t stir! Let the eggs cook for up to a minute or until the bottom starts to set.

5. With a heat-resistant rubber spatula, gently push one edge of the egg into the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until there’s no liquid left.

6. Your eggs should now be a bright yellow pancake, which should easily slide around on the nonstick surface. If it sticks at all, loosen it with your spatula.

7. If you’re adding any other ingredients, now’s the time to do it. Spoon your filling over one side of the omelette. Now gently flip the egg pancake half over, using your spatula. Cook for another few seconds, or until there is no uncooked egg left. Personally I like mine a little runny in the middle, so, as I always say “you are the chef.”

There’s no limit to the number of fillings you can use with this basic omelet recipe.