Pedro started practicing this omelet last year, in the pursuit of culinary mastery of a few specific recipes. We learned the method from Serious Eats and have adapted from there. The key to this omelet style is to move quickly, and be careful not to overcook. So, you should prepare your ingredients and serving plate ahead of time so that it comes together smoothly.

How do I make a French Omelet?

To prepare, lightly beat or whisk your eggs in a bowl with a pinch of salt. Crumble some goat cheese and dill in a small bowl - this will make it easy to sprinkle into the omelet. Grab a plastic fork - you will use this to scramble the eggs as they cook and avoid scratching the pan. Finally, grab a plate and put it beside the pan. The preparation is critical since speed is key to avoid drying out the eggs and you don't want them sitting on the pan while you search for or prepare ingredients or a plate to serve.

Start by melting the butter over medium heat. A non stick pan is easiest to start. Once the butter is melted and coating the pan, add in the whisked eggs and immediately start shaking the pan back and forth (like if you were getting ready to flip a pancake) and scrambling with the plastic fork. The key is not to let the eggs sit to avoid overcooking them. The higher the heat, the faster you must move through the steps. We recommend starting between medium and low heat until you recognize the right consistency of the eggs.

Once they look just soft enough, but still a little jiggly, add in the cheese and dill. Remember, you must move quickly to avoid overcooking the eggs. Now you'll fold from the top of the pan downwards (the top being where you hold the pan), folding the eggs into a sort of roll. Gently tuck the final edge in to "glue" it together, and slip onto a plate. If you see liquid spilling it means that you could have stirred a little longer, but no worries, just leave the pan tilted and cook that corner a little longer until it is soft enough to seal the omelet. If it is not sticky enough to seal, then we have cooked it for too long.

Here's a visual summary:

The method is easier said than done - it took Pedro quite a few times to master the balance of softly scrambled (i.e., not overcooked), and not too soft such that the omelet leaked. Don't expect your first one to be perfect, but kudos if it is 🙂 You can keep practicing, and experimenting with new fillings, as well!

What are the best French omelet fillings?

We love just simple goat cheese in this omelet, and you can pair it with a variety of fresh herbs chopped finely - basil and parsley or a combination of all three would be great. You can try any other soft or meltable cheese (cheddar, parmesan), just make sure it's shredded so it melts easily in the last few minutes of cooking. The best part about this omelet is the softness of the inside, so you don't want to hide it with too many ingredients!

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Goat Cheese and Dill French Omelet

Author Andrea | French Pressed Kitchen

Equipment

• Nonstick pan
• Plastic fork

Ingredients

• ¾ oz goat cheese (21 g)
• ½ Tbsp good butter (7 g)
• 3 eggs
• few sprigs fresh dill (1 g)
• pinch salt
• pinch freshly ground black pepper

Instructions

• Beat eggs in a bowl with a pinch of salt.
• Measure goat cheese and herbs into a separate bowl; set aside.
• Melt butter in the nonstick pan over medium heat. Once melted and coating the pan, add in the beaten eggs. Quickly scramble the eggs in a circular motion, removing the pan from the heat (or reducing heat) if the eggs are cooking too quickly (you want them to look like a soft scramble). This should only take 1-2 minutes.
• Once the eggs are just set on the bottom of the pan, add the goat cheese and dill.
• Holding the skillet at an angle from the handle, start to fold the eggs towards the middle of the pan. This will look more like a roll, and finish towards the bottom of the pan with a sort of "lip" seal. Carefully slide onto a plate.
• Top with freshly cracked black pepper and more dill to serve.

Bon appétit!

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I made this with chickpea/quinoa pasta we had on hand and initially created it as a pantry cleanout meal - some of our favorites! I ended up adding carrots, bell peppers, olives and chickpeas, and then an olive oil + herb dressing at the end. You can't beat a one pot meal!! And looks at all those veggies!

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Chickpea, Bell Pepper and Olive Pasta Salad

An easy, pantry-friendly Mediterranean inspried recipe for pasta salad with olives, chickpeas, bell peppers, kale and carrots.

Course Lunch

Cuisine Mediterranean

Keyword Bell Pepper, Chickpeas, Olives, Pasta, Salad

Servings 4 people

Ingredients

• 1 small package pasta I used gluten free chickpea/quinoa pasta here
• 3 bell peppers, diced
• 2-3 carrots, diced
• 1 can olives (diced or whole)
• 2 cans chickpeas (~ 25 ounces); 1 can would work too
• ¼ cup olive oil; more to taste
• ½ tsp salt; more to taste
• fresh cracked pepper
• ½ tsp each dried basil, oregano, parsley; fresh would be great too

Instructions

• Cook pasta according to package. While pasta is cooking, dice any veggies if you haven't done so already.
• Drain pasta, reserving about ½ cup of pasta water to use for sauce (if desired).
• Toss in the veggies, chickpeas and olives immediately, stirring to combine (this should warm everything up). Add in the olive oil, herbs, salt and pepper and combine. Add more olive oil and/or a bit of pasta water if the mixture looks (e.g., if it's a big box of pasta0.
• Serve on its own or on top of a bed of lettuce/kale like we did! Bon appetit!

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It's been about 10 years since I made my own madeleines (!!) so I knew i needed to brush up on recipe techniques and flavor ideas. After significant research, I landed on a BBC recipe that I decided to work with - it seemed the most approachable, with not too long of a wait time. My modifications were using regular orange zest and juice, swapping in Earth Balance for the butter and skipping the browning, reducing the chill time, and swapping in a bit of whole grain flour....making it a bit more whole grain and faster to make ;).

These madeleines are best day of - preferably warm out of the oven becuase they maintain their slight crisp on the outside. You can make a half batch (I did this), or save the batter for a day or two later to split up the cooking. The chocolate dip or drizzle is optional, but complements the chocolate very well!!

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Dairy Free Orange Chocolate Madeleines

Course Dessert

Cuisine French

Keyword Dark Chocolate, Madeleine, Muffin, Orange

Author Andrea | French Pressed Kitchen

Ingredients

• 100 g Earth Balance
• 2 large eggs
• 100 g granulated sugar
• 2 Tablespoons fresh orange juice, and zest of an orange
• 85 g all-purpose flour
• 15 g white whole wheat flour
• 1 tsp baking powder
• 100 g dark chocolate

Instructions

• Melt Earth Balance in a small bowl or pan over low heat until just melted (you don't need it to bubble, just be soft).
• Beat the eggs, sugar and orange zest in a large bowl with an electric mixer (or Kitchen aid) for about 3 mins until thick and pale. Add the orange juice and mix to combine.
• Mix the flours and baking powder together, then sift over the batter mixture and gently fold in with a spatula until just combined. Finally, gently fold in the melted Earth Balance butter.
• Cover the batter with plastic wrap and refrigerate for up to 1 day (I did a quick 30 minute chill, though I suspect a longer chill time would make these even fluffier).
• When ready to bake the madeleines, grease a madeleine tray with extra Earth Balance and dust with flour. Tap out any excess flour, then place the tin in the freezer for 10-15 minutes. Heat oven to 400F.
• After the pan has chilled in the freezer, add about 1 Tablespoon of dough to each crevice, making sure not to overfill. Bake for 10-12 minutes, or until the madeleines are golden in color. Let cool in the pan 1 minute, then carefully flip them out onto a wire rack to cool.
• Melt the chocolate in a small bowl in the microwave in 30 second bursts, stirring between each session. You don't want to the chocolate to burn, so keep an eye that it doesn't get too hot. You could also gently warm the chocolate in a double boiler pan. Dip the madeleine into the melted chocolate - I did at an angle, but you could do once side, or just the top or bottom. Or make it even lighter and just drizzle the chocolate on top. Enjoy!!

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What is a sunchoke?

Sunchokes are a tubular root vegetable, similar in form to ginger root. They're also known as Jersualem artichokes, and of the sunflower family. They taste similar to potato (a bit starchy), but have a hit of sweetness and a slightly more buttery flavor. I first discovered this root veggie earlier this summer at a Latin inspired restaurant with a friend, and recently enjoyed it on the winter menu at Tatte Bakery. At the bakery they serve these warm roasted root vegetable with a creamy labneh spread, sautéed spinach, aleppo chili oil and a poached egg - whoa. Served with warm, toasty sourdough, this dish was so delicious!! Where has this veggie been all my adult life?

This recipe is easy - slice the sunchokes, toss with oil, and roast until soft. Peeling is optional! It's nice to cut these on the thinner side so they cook a bit faster - and if you're patient, some parts will get a little crispy! Top with salt and pepper, and that's it. They would also be great with a hint of garlic (garlic infused olive oil).

Let me know if you try this recipe, and enjoy!!

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Easy Oven Roasted Sunchokes

An easy recipe for buttery, oven roasted sunchokes (also known as Jerusalem artichokes) with olive oil, salt and pepper.

Course Side

Keyword Root Vegetable, Sunchoke, Sweet Potato

Ingredients

• 2 handfuls sunchokes
• 1-2 Tablespoons oil (olive oil, avocado oil and canola will work)
• salt and pepper, to taste

Instructions

• Heat oven to 400F. Rinse the sunchokes and peel off any dark spots if desired from the skin (peeling is optional).
• Slice the sunchokes in into rounds, similar in shape to a potato chip but thicker (about ¼" or 5cm). Add sliced sunchokes to a baking dish and toss with oil; place in oven to roast until soft. This took me about 45 minutes, but will vary depending on the thickness of your cut.
• Once slices are evenly cooked, browed a bit and quite soft, remove and toss with salt pepper. Serve warm.

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The ingredients in this cookie are very straightforward, and add-ins are flexible to what you have on hand (even simpler than my zucchini oat breakfast cookies). The base of the cookie is:

• 2 bananas
• ¼ to ⅓ cup pumpkin puree
• 1 cups instant oats + 1 cup oat flour (you can make this in a blender!)
• 1 teaspoon oil (optional)
• Baking soda
• Pinch of salt
• Add-ins: spices, nuts

That's it!! I added in chopped pecans and almonds for a bit of crunch, and cinnamon and fresh nutmeg for fall flavors. Read on for the full recipe!

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Banana Pumpkin Breakfast Cookies

One-bowl recipe for gluten free, vegan and refined sugar free breakfast cookies, made with wholesome, oats, banana and leftover pumpkin puree.

Course Breakfast

Prep Time 5 minutes

Cook Time 15 minutes

Servings 4

Ingredients

• 2 cups instant oats rolled oats would work too
• 2 bananas
• ½ teaspoon baking soda
• 1 pinch salt
• ¼ cup pumpkin puree*
• 1 teaspoon avocado oil
• ½ cup chopped nuts optional
• 1 teaspoon cinnamon
• ½ teaspoon fresh grated nutmeg

Instructions

• Heat oven to 350F and line a baking sheet with parchment paper. Set aside.
• In a medium bowl, mash the bananas with a fork until even. Add in the baking soda, salt, cinnamon and nutmeg (if using), pumpkin puree and oil.
• Blend or food process 1 cup of the oats in a blender, coffee grinder or food processor. This will be your oat flour!
• Add the remaining 1 cup instant oats and 1 cup oat flour to the bowl with the wed mixture. Mix to combine, then fold in the nuts.
• Using a cookie scoop or rounded tablespoon, portion cookies onto baking sheet. Bake for 15 minutes, or until lightly browned. Let cool slightly, and then enjoy!!

Notes

*You can use more or less pumpkin puree depending on how much you have leftover, but you'll likely have to add more oats or oat flour to compensate for the extra liquid.

 

I recommend storing any leftovers in the fridge or freezer and reheating in the microwave as necessary!

Let me know if you make these, and enjoy!!

The post Banana Pumpkin Breakfast Cookies appeared first on French Pressed Kitchen.

Pair with hot chocolate for the ultimate cozy morning. As always, you can make this vegan friendly by using a vegetable milk (almond is my favorite).

Leftovers are great reheated as well. I threw in a couple of raisins here to change it up!

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Rosemary Brown Sugar Oatmeal

A classic bowl of stovetop brown sugar oatmeal gets a sweet and savory spin with fresh rosemary, raisins and walnuts.

Course Breakfast

Keyword Brown Sguar, Oatmeal, Rosemary

Servings 2

Author Andrea | French Pressed Kitchen

Ingredients

• 1 cup rolled oats
• 2 Tablespoons brown sugar
• 1 sprig fresh rosemary leaves removed, and roughly chopped if desired
• 1 pinch salt
• 1 ¾ cups milk (regular, or use almond/soy/oat milk to make vegan)
• 1 handful walnuts optional
• 1 handful raisins optional

Instructions

• Add all the oats, brown sugar, rosemary, salt and milk into a small pot over medium heat, stirring to combine (and so the oats don't stick).  If the mixture looks to thick, add a little more milk. Add the walnuts and raisins if using
• Bring to a gentle boil, then reduce heat to low and stir for about 5 more minutes, until oats are creamy.
• Set aside to cool, then serve! A splash of milk and toasted nuts are also a great topping.

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You can make this with a few different types - cod would be great (my go-to), but here I used an orange roughy white fish that I found at Costco. I had never heard of it before that trip, but we liked the texture and taste of the fish.

For this white fish bake, you can use any veggies that sound good that will cook fairly quickly - I went fairly classic with this recipe with peppers, onions, olive oil, citrus and herbs. I diced the veggies small-ish since I only baked the fish for about 15 minutes. The cooking time will depend on how thick the filets were, but for about half an inch I found that this cooking time worked well.

Pulling this dish together is easy - add diced veggeis to a big baking dish, add the fish, then drizzle on olive oil and citrus juice (I used lemon and orange here). You can add herbs, salt and pepper at the end. I used heres de provence and dill, which turned out great. To mix it up, you could use zataar, basil, parsley....whatever sounds good to you! It's great served with rice since there is a bit of a sauce at the end of from the juices of the vegetables + olive oil + citrus. A light and tasty evening meal.

Let me know if you try it out, and enjoy!!

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Easy Baked White Fish with Peppers, Olive Oil and Herbs

An easy 20 minute recipe for baked white fish (cod, haddock, orange roughy) with fresh peppers, citrus, olive oil, and herbs.

Course Dinner

Cuisine Mediterranean

Keyword Fish

Author Andrea | French Pressed Kitchen

Ingredients

• 2-3 cups small diced peppers
• 2-3 small filets white fish cod, hallock, orange roughy
• 1-2 oranges juiced
• 1 lemon juiced
• ¼ tsp salt or to taste
• ¼ tsp herbs herbes de provence and dill are great

Instructions

• Preheat oven to 400 degrees F.
• .Add the diced vegetables (peppers/onions) to a large baking dish (mine was about 13"x9") to form a 'bed' of vegetables. Add the fish filets on top.
• Drizzle on the olive oil, orange juice and lemon juice, spreading evenly on top of the fish and in the dish.
• Sprinkle salt, pepper and herbs on top.
• Bake for about 15 minutes, or until fish looks cooked through (it should be flakey, but not dry).
• Let cool for a few minutes (this will let the veggies steam a bit more), then serve with the veggies and rice (if desired). Spoon the sauce on top and enjoy!

The post Easy Baked White Fish (Cod, Haddock, Orange Roughy) with Peppers, Olive Oil and Herbs appeared first on French Pressed Kitchen.

There is nothing better than this dish on a cold day or when it is raining outside. You have to try it, but imagine a broth that is lightly spiced and with a distinctive taste of chorizo. It is delicious and filling and the leftovers keep perfectly on the fridge for a couple of days! Good option to prepare for the week.

This dish is a staple in the Chilean culture. If you like this dish, you may like this other Chilean beans and squash dish, too: Porotos Granados

Chileans love their beans and they have a squash that is similar to butternut which they incorporate in many of their recipes. This dish is no exception, but with the reins twist. Unexpected I know, but delicious. Trust me.

Don't forget the basil on top. Makes it extra delicious! We also added kale the next day to extend the leftovers a bit.

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Porotos con Riendas (Chilean Bean Stew)

Course Dinner, Lunch

Cuisine Chilean, South American

Keyword beans, butternut squash, sausage, soup, spaghetti

Prep Time 10 minutes

Cook Time 35 minutes

Servings 5 people

Author Pedro | French Pressed Kitchen

Ingredients

• 1 yellow onion, diced
• 1 cup butternut squash 1 inch cubes
• 3 links chorizo, sliced
• 2 cans white butter beans NOT drained! keep the liquid
• 1 teaspoon cumin more to taste
• 1 teaspoon oregano more to taste
• ½ teaspoon salt (we used a Borsari salt blend)
• t tsp Merken more to taste, can sub smoked paprika or chili powder
• 2-3 cups chicken broth more to taste, it will depend on how much water the pasta absorbs
• 1 cup water
• 100 grams spaghetti about 2 servings. We used gluten free rice noodles
• 1 handful chopped basil

Instructions

• Heat pan or pot on medium heat. Add a little oil, chorizo and butternut squash. Cook until the chorizo has released some of the grease. About 5 min.
• Add the onion and cook until translucent. About 8 min.
• Add beans and their liquid. Do not drain!
• Add the cumin, oregano, merken and the salt, chicken broth and water. Stir and taste the broth. Add additional water, salt or spices to taste.
• Bring to a boil and add the spaghetti. Reduce the heat and simmer for 20 min. The spaghetti doesn't have to be al dente for this recipe, but if you prefer it that way, add the spaghetti a bit later.
• Serve with fresh basil.

Buen provecho

The post Porotos con Riendas (Chilean Beans with Reins) appeared first on French Pressed Kitchen.

Here's how to start your bowl!

Mix Oats and Oat Bran

The combination makes the bowl really creamy! You could also use unsweetened instant oats. Mix up the dry ingredients, add a pinch of salt, and just cover with water. Let sit for a few minutes.

Microwave Steam Greens

Add a handful of spinach or kale to a bowl, cover with a microwave cover or paper towel and microwave for 1 minute to "steam" the greens.

Top it!

Add any toppings you have on hand after the greens (be creative!):

• Other veggies (raw, roasted, sauteed mushrooms, tomatoes, cauliflower, peppers, zucchini, corn)
• Sauces (pesto, mole, salsa)
• Nuts or seeds (almonds, walnuts, chia seeds, pumpkin seeds)
• Leftover protein (bacon, sausage, tempeh, tofu)

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Savory Oatmeal Bowls (Microwave Friendly)

A quick and easy way to make savory oatmeal bowls using rolled oats, oat bran, and water. Naturally gluten free, dairy free, and vegan friendly options as well!

Course Breakfast

Keyword Oatmeal, Oats

Servings 1

Author Andrea | French Pressed Kitchen

Ingredients

Oatmeal Base

• 3-4 Tablespoons Rolled oats
• 3-4 Tablespoons Oat bran
• Pinch of salt

Toppings

• 1 handful spinach or kale
• 1 teaspoon olive oil
• 1 egg fried, boiled or poached
• 1 Tablespoon nuts or seeds almonds, walnuts, chia seeds, pumpkin seeds,
• ¼ cup leftover vegetables baked, sauteed, or sauteed works - mushrooms, tomatoes, pickled onions - really, anything is good
• 1 Tablespoon sauce of choice (pesto, salsa, bean dip are great optional

Instructions

• Combine rolled oats, oat bran and salt in a bowl with water, adding just enough for the oats to absorb (start with a ¼ cup and add from there if needed). Let the oats soak for a few minutes, or up to 30. Alternatively, cook oats traditionally on the stove top.
• When ready, microwave the oats for about a minute to warm them up - you might need to add a bit more water if the oats look dry at this point.
• Cook or reheat any toppings. My favorite method for spinach or kale is to microwave them for 1 minute, then toss with a 1 teaspoon olive oil before adding on top of the oats.
• Finish with salt and pepper, or any other spices to taste. Get creative with toppings like peso, leftover protein, sun-dried tomatoes, or sprouts!

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I was looking for a quick, warm meal I could throw together during the infamous covid-10 quarantine (!!), and we had some beef broth to use up. I love the flavor of beef burgundy where the savory flavors of onion, herbs, beef and tomato combine for an umami punch, so I figured I could make a "light" version with a base of vegetables, the broth and some tomato paste. Here's what came out of it!

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Easy 10 Minute Pantry Vegetable Soup

An easy and adaptable 10 minute soup made with pantry staples including onion, dried herbs, beef broth, tomato paste and frozen vegetables.

Course Dinner, Lunch

Cuisine American

Keyword Chicken Broth, Green Beans, Onions, soup, Tomato Paste

Prep Time 5 minutes

Servings 4

Author Andrea | French Pressed Kitchen

Ingredients

• 3 Tablespoons Olive oil
• 1 Yellow onion, diced
• ½ teaspoon Dried thyme (more to taste)
• ½ teaspoon Dried basil (more to taste)
• ½ teaspoon Dried Rosemary (more to taste)
• ¼ teaspoon garlic powder
• ¼ teaspoon red pepper flakes
• 2 Tablespoons Tomato Paste
• 2 Tablespoons Ketchup
• 2-4 cups frozen vegetables (fresh works too, it just may take longer to cook )
• 32 ounces Beef broth (or 1 Liter. You can mix with veggie broth if needed)
• salt, to taste

Instructions

• Sautee the onion in olive oil until translucent in a large pot. Add in spices, stirring to combine. If you have fresh veggies, you can add them here in the sautee step.
• Add in the tomato paste and ketchup (yes, ketchup!), stirring to combine. If you are out of ketchup, you can add more tomato paste and a bit of sugar or honey for a touch of sweetness.
• Add in the frozen veggies at this point. Stir to combine and let the veggies warm. Add in the broth and bring to a simmer. Adjust salt to taste.
• The soup is ready once the veggies are cooked through and the broth is sufficiently hot - this only took about 5 minutes with frozen vegetables. Enjoy!

Let me know if you try this out, or make any changes that work out!

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