Classic French omelette

Cooking time: 3 minutes

Ingredients

Whole Eggs: 3

Chives: 10 grams

Gruyere Cheese: 30 g (either grated or thinly shaved)

Salt: to taste

Butter: 40 grams

Frisee Salad: 40 grams, dressed with our Mereon house vinaigrette

Fries

Get breaking National news

For news impacting Canada and around the world, sign up for breaking news alerts delivered directly to you when they happen.

Method

• Break the 3 eggs into a mixing bowl and beat thoroughly with either a fork or a whisk.

• Add a pinch of salt and thinly sliced roundels of chives to the beaten egg mixture.

• Heat up the butter in a non-stick medium sized pan, until it melts and starts foaming without any colour or browning.

• Pour the beaten eggs in the pan and start scrambling the eggs while keeping the whole surface area of the pan covered with the mixture.

• When the egg is set, roll gently from one side three quarters of the way, fold the two ends of the omelette and push a portion of the lip of the omelette over the edge of the pan.

• Add some grated or thinly sliced gruyere to the middle of the omelette, the part where it’s not rolled.

• Take the overhanging lip of the omelette, and fold it in.

• Take a plate on your left hand, and with your right hand, tip the omelette over in one movement.

• Serve with a frisee salad and French fries.