Luxurious French Omelette
Want to really impress mommy with a Mother’s Day breakfast in bed? Then make her this omelette, which is THE omelette of all omelettes. Decedent and luxurious, this classic omelette is rich and super delicious with a velvety texture.
You will need for two omelettes:
6 eggs (you will need 4 whole eggs and 2 egg yolks)
2 tablespoons + 1 teaspoon butter
2 teaspoons finely chopped chives
2 tablespoons finely grated Gruyére cheese
A 20cm non-stick pan
- Start by cracking 4 whole eggs and 2 egg yolks into a bowl.
- Season with a little salt and pepper.
- Now grate or cut your 2 tablespoons of butter as fine as you can (works much better if you freeze it for 10 minutes first) and add it to you eggs. Use a fork, not a whisk (we don’t want to incorporate air here), and beat the eggs gently until the yolks and whites are nicely combined.
- Pop this into the fridge for 5 minutes.
- Now place your non-stick pan over a low heat for a couple of minutes to get the pan hot.
- Add half a teaspoon of butter and swirl it around until your pan is well greased.
- Take your egg mixture out of the fridge and add half the mixture to your pan.
- Turn the heat up to medium for 30 seconds, then lower it again to low (bear with me here, it will all work out in the end).
- Now add half of your grated Gruyére and half of your chopped chives, then cover the pan and leave it for 45 seconds, then switch off the heat and let it rest for about 30 seconds.
- Now remove the lid, and use a spatula to loosen it around the edges, and gently slide it out of the pan onto a chopping board.
- Repeat with the remaining ingredients for your second omelette.
- Roll them up and serve while still hot, with whatever is your mom's favourite egg companion, be it smoked salmon, crispy bacon or fried tomatoes.
- And don’t forget a glass of bubbly - mothers need to be celebrated, after all.
Jason Whitehead has made his mark on the Cape Town food industry with more than 20 years of experience working not only as a Private Chef to the rich and famous but at some of the city’s best eateries, both in the kitchen and front of house.
Jason successfully launched his own restaurant, Fréres Bistro in March 2013 before selling it in June 2015. The latest chapter in his exciting career is the launch of a multi-level restaurant in Cape Town’s city centre, the cuisine being ‘East Meets West’ – an Italian Japanese fusion.
Young, successful, and dynamic, with a confident and outgoing personality, Jason is highly creative and has a distinctive style of cooking. In an evolving career, he has moved out of his personal kitchen to focus on sharing his experience in marketing and consulting with other restaurants and the hospitality industry at large. Using his unique skills he works on uplifting struggling restaurants, reviving tired menus, and designing strategies to put eateries back on the map.
Jason’s vibrant disposition and natural flair allows him to present fun and quirky interactive cooking demonstrations, as well as presenting live, on television, and on radio. His talents extend further to food styling and recipe conceptualisation for print and online media.
He is the National Brand Ambassador for Coniglio South Africa and is also sponsored by COBB Global www.cobbglobal.com as well as a contributing author of the Cobb International cookbook.