Egg-actly What I Needed! {CtBF}


Happy New Year!  A new start.  A new opportunity to reset.  A chance to work on a new set of intentions.  I’m up for the challenge, though I’ve already gotten behind on some of the projects I started this week.

Spending more time on my blog is one intention I have for 2017.  I cook endlessly, I invent new recipes, I record my notes, I sometimes remember to take pictures, but I don’t take time to share the winners.

Other than my participation with the Cook the Book Fridays gang, I seldom write a post.  I am glad that as this community of home cooks and bloggers approach a year of cooking through David Lebovitz’s My Paris Kitchen, we’re still at it.  So many of these recipes are delicious discoveries.  Even when they appear to be nothing special on paper, I’ve learned that simplicity has a lot to offer.  This week’s recipe, Fresh Herb Omelette, is the perfect example.

Let’s back up so I can tell you a few egg stories.  The first one is about my mother.  My mother was an excellent cook.  One of the many gifts she gave me (and my sisters) was a love of cooking, eating, and sharing food.  As in any family, there were a few things she made that were not my favorites.  I only remember a few of them now.  One stand-out “not favorite” was my mother’s scrambled eggs.  I’m not sure who taught her to make them, but they were FLAT.  I longed for the scrambled eggs my friend Cheryl’s mother made, which were fluffy with big curds.  I would ask my mom for those, but I still got flat eggs that she cut into pieces with the side of the spatula to mimic curds.  Sigh.

I eventually learned to make myself the scrambled eggs I craved.  The next logical step after scrambled eggs is an omelette.  I’m highly competent at scrambled eggs, but I continue to struggle with omelettes.  I keeping with my scrambled egg preference, I enjoy puffy omelettes, filled with cheese and sautéed vegetables.  I’ve watched cooking shows and videos on cooking omelettes. As hard as I try, I can’t seem to master the timing for folding the egg over the filling without cracking the egg base.  My omelettes resemble sandwiches where the cooked egg stands in for two pieces of bread above and below the filling.

When I saw that we’d be making an omelette for this week’s recipe challenge, I was excited that I might finally crack the code.  The recipe is super simple.  It called for ingredients that are always in my refrigerator: eggs, cream, herbs, cheese, and butter.  The recipe called for a large skillet.  As I poured the whisked egg mixture into the pan and swirled it around, I was concerned because the eggs just coated the pan, like a large pancake.  It set up quickly.  I didn’t need to pull up the edge and let extra egg run underneath what was cooked.  I sprinkled a line of cheese down the middle, which melted almost immediately, then quickly folded the omelette in half.  The egg was soft and pliable and didn’t tear or break.


One bite took me back to my mother’s kitchen.  This time, instead of being disappointed, her scrambled eggs made much more sense to me.  They weren’t really scrambled eggs after all, but rather, her version of an omelette.  With herbs and cheese, this one was more interesting than her plain one but they were definitely related.

Admittedly, I’m still more partial to fluffier filled omelettes, even if I don’t know how to keep them whole, but David’s omelette makes a pretty great lunch.  I liked it enough to make it two days in a row.  One day I used the last of some dill plus some parsley matched with Manchego cheese, and the next with cilantro and cheddar.  I didn’t bother to warm the plate, as suggested, but should have because the plate (like my house) is on the cold side, so the egg cooled down as I ate it.

The only step that didn’t make sense to me was to position the cheese down the middle of the eggs in the pan, which meant there was cheese in the fold, but nowhere else.  Maybe I read the recipe wrong.  In the future, I’ll either sprinkle it all over the eggs or fold the eggs in thirds.


These eggs have earned a place in my lunch rotation, and maybe even breakfast too.

To read about other bloggers’ omelettes, check out their links here.  You can find the recipe on page xxx of David Lebovitz’s My Paris Kitchen or online here.


Posted on 6 January 2017, in Cook The Book Fridays, Eggs, my paris kitchen and tagged , , . Bookmark the permalink. 10 Comments.

  1. My mother cooked flat scrambled eggs too, but it turns out to be the way I like them, so I cook them that way too. This omelet will make the lunch rotation at my house too, but I agree with you about the cheese distribution.

  2. Oh, and Happy New Year!!

  3. Happy New Year, Betsy! Totally agree that any herbs will do wonderfully in omelets. I might just try using a wok to make it again!

  4. Happy New Year Betsy. I was thrilled to see a simple recipe that turned out so delicious in
    the line up for January. I have had more fish and sweets in the last couple of weeks to do
    me for a lifetime. I actually followed all his instructions for this omelet and it turned so good.

  5. Yeah, what is with that cheese distribution? It was fine and all, but kind of strange, especially for making such a large omelet (so it’s not like you’ll get cheese in every bite anyway, as with a smaller omelet). Looks great, Betsy, and what fun to get some rhyme to the reason for your mom’s eggs. I chuckled at being jealous of a friend’s stuff. I remember that feeling well about my friends who got to eat white bread and smooth peanut butter for their PB&J and I wonder what my kid will be jealous of (probably store-bought cakes or something abhorrent like that). Happy New Year!

  6. I’m excited to hear that you’ll be posting more! It’s always such a pleasure to read your entries. I don’t think I was ever jealous of anything that my friends’ parents cooked, but I did delight in learning about the differences in cuisine that I experienced at their tables – I remember eating with a German friend’s family once, when they were on a Northern European health food kick – it was all delicious and very different from the French Canadian/Irish/typical-Anglo-North-American-70s-style food served at my house.

  7. Betsy, I so love your stories! They are what inspired me to start this cooking group. My mother made the fluffiest scrambled eggs- I loved them (even though I hate eggs) -they were buttery and she added milk- not sure if that caused the fluffiness, but that was her way. I loved making this omelet for Mark- it smelled good and looked good- just wished I liked eggs!

  8. I love hearing your stories. We grow up eating omelet with various different fillings and we enjoyed them all. The aroma of a omelet cooking on the stove is really homey and satisfying! Your omelet looks great!
    Happy New Year!

  9. Your food stories are amazing to read. There are so many rich traditions that may still be missing in the internet era. I am not overly skeptical about keeping the cheese in the middle which creates a firm belly for folding over. I only wish I know why.

  10. Betsy, my grated cheese must have been magic because I did a 2″wide spread down the middle and it kinda went gooey all the way except for the edges which fit together beautifully when I folded the omelet. Since I don’t make many omelets (that will change because I liked this simple recipe) I just followed David’s directions (as always with me) and did what he said. It worked for me. I don’t think the “flat” scrambled eggs in any way effected your childhood, personality or gave you a complex! What a relief. Happy New Year to you, Howard and Bella.

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