I thought I'd briefly share this to show that French and Americans really can get along beautifully. In the past, when I've made an American style omelette the eggs tended to be a bit more brown than you see at a restaurant - I'd no doubt been putting the heat on a bit too high. So, after learning to make the French style scrambled eggs I decided to try the "low and slow" method to cooking an omelette. It worked!
This may not be a huge surprise to some of you but the eggs turned out reallllllly nice if you'll patiently cook them over a low heat. Other than that I made this omelette the way I've traditionally done over the years - cook a big circle of eggs flat in the pan, add the filling on on half, and then fold the other half over the filling. The filling I used was actually some leftover filling from stuffed zucchini that Elizabeth had made the night before (rice, tomatoes, ground beef and some spices). Sorry, I'm not telling you about the stuffed zucchini - you'll have to convince Elizabeth to start her own blog if you want that!
So, lesson for the day is to be patient and cook those eggs over a low and slow heat. Perfection takes time -- I suppose that's why I'm not perfect yet.
Fun fact to consider: Did you know that Elizabeth is allergic to eggs? Interesting that so many of these recent cooking experiences have focused on eggs when she can't eat them. Maybe that's why she's encouraging me to cook them?
One last side note: You may be wondering why I'm cooking so many eggs lately. No, I'm not a cholesterol addict. For any of you who don't know me -- I work as a manager at a local amusement park. As our 7-day per week operating season has been winding down, I've been working a lot of afternoon/evening shifts. That has meant that I don't go to work until early afternoon and get home well after dinner time. As a result, I've had cooking time in the mornings and not the evenings. Be warned, I'll be doing a lot ore non-breakfast items before long!
Bon Appetit!
Mmm...breakfast foods are delicious anytime of day!