Okay I pinky swear this is the last recipe I will make with gribenes. At least for now. (I just can’t quit you schmaltz!) Next week I start up with Purim recipes, so tune in for cookies and glitter and magic! I know. I’m just as excited as you are. Should be a time. Not only was it my birthday last week, but if you follow me on Facebook, you may have seen I also graduated from culinary school and taught a cooking class at the JCC. Whew! I’m still tired (damn you 30!) But not tired enough to show you a trick from the aforementioned culinary school experience: how to make the perfect French omelette. Not only is it pretty, but this is the tastiest omelette you’ll ever have, which is almost as important as being pretty. Here we go!
First up, let’s make the filling. Heat up 1 teaspoon schmaltz (or canola oil, or butter) in a small nonstick pan over medium heat. (I only use nonstick for eggs, but it’s essential for a pretty omelette!) Add arugula, and saute just until wilted. It only takes a few seconds! Then add in gribenes and saute until heated through. Meanwhile, whisk two eggs with salt and pepper until all the white is gone and the color is consistent. You want your omelette all the same color!
Remove the arugula and gribenes and lower heat to medium low. You don’t want the heat too high as you don’t want any color on the perfect French omelette! Add in the other teaspoon of fat and swirl around. Then add in eggs and as they start to set, push in the edges and swirl the raw egg so that every part gets cooked. Once the eggs are set but still wet in the middle, put fillings in the middle and then fold in one half and then the other.
Flip onto a plate with the seam slide down and you are good to go! You can cover up any imperfections with some garnish (I used more gribenes) and no one will be the wiser!
Perfect Omelette with Arugula and Gribenes
Ingredients
Instructions
- First up, let’s make the filling. Heat up 1 teaspoon schmaltz (or canola oil, or butter) in a small nonstick pan over medium heat. (I only use nonstick for eggs, but it's essential for a pretty omelette!)
- Add arugula, and saute just until wilted. It only takes a few seconds! Then add in gribenes and saute until heated through.
- Meanwhile, whisk two eggs with salt and pepper until all the white is gone and the color is consistent. You want your omelette all the same color!
- Remove the arugula and gribenes and lower heat to medium low. You don’t want the heat too high as you don’t want any color on the perfect French omelette! Add in the other teaspoon of fat and swirl around.
- Then add in eggs and as they start to set, push in the edges and swirl the raw egg so that every part gets cooked. Once the eggs are set but still wet in the middle, put fillings in the middle and then fold in one half and then the other.
- Flip onto a plate with the seam slide down and you are good to go! You can cover up any imperfections with some garnish (I used more gribenes) and no one will be the wiser!
This sounds fabulous!
Thanks!