2 or 3 eggs, depending on pan size
1 tsp. clarified butter or light olive oil
Salt and pepper to taste
In a bowl, beat the eggs with the salt and pepper until just blended.
Heat a 7- to 8-inch nonstick omelet pan and melt the butter over medium-high heat.
Add the egg mixture to the pan and rapidly and constantly stir it with a wooden spoon or heat-proof spatula. If you can, gently shake the pan at the same time. When the eggs are nearly set but with a little moist egg still remaining, stop stirring and shake the pan for a couple of seconds, making sure that the bottom of the pan is completely covered by the egg. At this point the eggs should be set, yet still moist with no color. Stop shaking the pan and allow the bottom of the omelet to firm slightly, 4 to 5 seconds.
Fold the omelet into thirds by lifting the handle and tilting the pan at a 30-degree angle. With the back of the spoon or spatula, fold the portion of the omelet nearest the handle toward the center of the pan. Gently push the omelet forward in the pan so the unfolded portion rises up the side of the pan. Using the spoon, fold this portion back into the pan, overlapping the first fold. Turn the omelet out onto a serving plate so it ends up folded-side down.
Traditionally, a French omelet should not have any color (unless it is a dessert omelet to which sugar has been added).
Note for a strawberry omelet:
For a strawberry omelet, add a scant teaspoon of sugar per egg.
Dice 2-3 strawberries and place them in the center of the omelet just before folding.
Use strawberries to decorate the omelet and/or plate.
Serve for breakfast or dessert.
Tomato, Cucumber & Colored Bell Pepper Salad
1 whole tomato, peeled, seeded, small dice
½ cucumber, peeled, seeded, small dice + cucumber slices for mold
¼ red bell pepper, small dice
¼ yellow bell pepper, small dice
¼ red onion, small dice
¼ jicama, small dice (if available)
Cilantro sprigs for garnish
(above vegetables should be uniform in small dice)
2 Tbsp.fresh lime juice
1 Tb. sugar, to taste
¼ cup rice wine vinegar
¼ cup olive oil (approximate, you may not use all the oil)
1 tsp. minced cilantro
Salt and pepper to taste
First, make the vinaigrette: In a bowl, add lime juice, rice vinegar and sugar. Incorporate the olive oil slowly, whisking vigorously until emulsified. Add minced cilantro and season.
For the salad: Combine all diced vegetables and toss with enough lime dressing to coat the vegetables. Do not overdress the salad. Season and taste.
Arrange thinly-sliced cucumbers, overlapping them on the side of a lightly-oiled ring mold (approximately 2" deep x 3" diameter) on a large plate.
Drain the vegetables of any extra vinaigrette and fill the lined mold. Unmold and garnish with cilantro.
For more info: