Omelettes are a wonderful invention. It looks kind of like an egg envelope stuffed with whatever veggies and meats you so desire or have in your fridge. And though I have always enjoyed them, the way I knew how to make one was to create a thick fatty egg envelope which always turned out to be too heavy for my mornings. Julia Child, thank you for teaching Will and I to make a 60 second (yes you read that right), thin omelette that is just the perfect amount of egg to filling ratio. Her recipe on how to make an omelette gave new meaning to our weekend morning rituals and I now am excited about having more eggs on a regular basis. We had prosciutto, Swiss cheese and spinach on hand, so this is what we made. Delish. Enjoy!
- 2 extra-large or 3 large or medium eggs
- Large pinch salt
- Several grinds black pepper
- 1 teaspoon cold water (optional)
- 1 tablespoon unsalted butter, plus extra to garnish
- Large handful of spinach
- 1 slice thin prosciutto
- 1 slice swiss cheese cut in half
- Combine the eggs, seasonings: In a medium bowl, whisk together the eggs, salt, pepper and water, if using, until just blended. Set aside.
- In a small skillet, heat butter and a little olive oil over medium heat. Saute spinach until it wilts. Set aside. Add slice of prosciutto to skillet for 30 seconds just warm it up. Set aside.
- Cook the omelet: Place a nonstick skillet over high heat. Add the butter and tilt the pan in all directions to coat the bottom and sides. When the butter foam has almost subsided but just before it browns, pour in the eggs.
- Shake the pan briefly to spread the eggs over the bottom of the pan, then let the pan sit for several seconds undisturbed while the eggs coagulate on the bottom. If adding any fillings, such as sauteed vegetables, do so now.
- Start jerking the pan toward you, throwing the eggs against the far edge. Keep jerking roughly, gradually lifting the pan up by the handle and tilting the far edge of the pan over the heat as the omelet begins to roll over on itself. Use a rubber spatula to push any stray egg back into the mass. Then bang on the handle close to the pan with a fist and the omelet will start curling at its far edge.
- Unmold the omelet: Maneuver the omelet to one side of the pan. Fold the third of the omelet farthest from you over on itself. Lift the pan and hold a serving plate next to it. Tilt the pan toward the plate, allowing the omelet to slide onto it.
- Layer the cheese, prosciutto and spinach onto the omelette and fold over.
Adapted recipe from Julia Child’s “Julia’s Kitchen Wisdom” (Knopf, 2009).