julia child, mastering the art of french cooking, julie powell, french cuisine

Not Your Run-of-the-Mill Omelet

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Today wanted us to do a cooking demonstration, and we decided the most dramatic thing we could do in the five minutes allotted to us was to make omelettes.” – Julia Child

 

Rolled omelettes are my favorite to make - fun and easy!

Last week I made the last of Julia’s omelette recipes: Omelettes Gratinees a la Tomate (tomato-filled omelettes gratineed with cream and cheese). I was in the mood for something easy and relatively painless, and rolled omelettes are about as simple as they come. I made three 3-egg omelettes, dropping beaten eggs into a well-buttered pan. As the bottoms began to set, I began to shake the pan back and forth until the eggs began to roll over themselves (okay, I used a large spatula to help them along). Within minutes they were done, and I set them aside while I worked on the tomato filling.

Hint: If the sauce is too thick, or you need to stretch it a little further, just add a little water to thin it out.

This was the first time I’d ever made my own tomato sauce from scratch, and I have to say – I loved it! I followed Julia’s recipe for Coulis de Tomates a la Provencale (fresh tomato puree with garlic and herbs), and it ended up much like a spaghetti sauce. I cooked minced onions in olive oil until they were tender, then added a little bit of flour. I then added a few PSJ tomatoes, sugar, garlic, herbs and seasonings as well as a couple tablespoons of tomato paste to give it some body. As I cooked it, the mixture seemed a little too pasty, so I added some water to thin it out and after giving it all a good stir, the sauce really came together as it began to boil.

Headed to the oven...

I cut a slit down the middle of each omelette, then spooned some tomato sauce into the openings. I set the omelettes in a buttered baking dish and then topped them with whipping cream and a sprinkling of shredded Swiss cheese. I set the dish under the broiler for just a few minutes to melt the cheese and reheat the omelettes, then removed them before they burned. I served an omelette on a plate, accompanied by a side of Epinards en Surprise leftovers and some turkey bacon. All in all, not a bad looking meal!

This was a great meal!

The omelettes were terrific…the Cinderella of the omelette world. You hear “omelette” and you think basic egg dish; but dressed up in the cream and tomato puree, and these omelettes were the belle of the ball. The cream mixed with the tomato puree to create a light, wonderful sauce that really complimented the eggs and gave them a sort of Italian flavor. Julia was right.  This was such a quick and easy recipe, yet the final product was very dramatic and impressive. My favorite thing was the tomato sauce. I had no idea it was so easy to make your very own from scratch – I’m beginning to question whether I’ll ever buy the stuff in a jar or can again. This meal made a fine dinner, but it would also be a nice, easy recipe to make for breakfast if you had out of town guests visiting and wanted to treat them to something more than cereal or pancakes.

Remember, a fabulous meal doesn’t have to be difficult or complicated. Some of the best meals are the ones that didn’t take much work at all.

Happy cooking!
– Jessica

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