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!

The post Goat Cheese and Dill Omelet appeared first on French Pressed Kitchen.

I did just that last weekend, hosting a brunch for 6 girlfriends with the theme of Swapples! What are Swapples, you ask? If you're following my food-stagram you've probably seen them pop up a few times. They are the most delicious, wholesome pre-made waffles that I've found / ever had (not being dramatic) :). They're paleo - which I love because that means no dairy, yay! and contain no grains - also yay because that means more veggies and plant power, and come in sweet and savory options. I'll heat them up any time of day, add a little protein, extra veggies and toppings and call it a meal. Kinda like a pizza bagel meal but way healthier. (P.S. D.C. friends - if you're local you can find these at Mom's, Yes Organic and a few other places.)

Okay, so how do we take said waffles and turn them into epic mounds of deliciousness, as shown below? Follow along.

1 - Make a list of savory ingredients + toppings.

Eggs, bacon and sausage were the first things that came to mind for me! You could also do a vegan option (like coconut bacon). We poached, fried and scrambled a few eggs for everyone. I also had sliced avocado, pepperoni, a tomato salad and sauteed spinach. Kale would be great, as would any other leafy green! I totally forgot about my pickled onions but that would be a great savory waffle topping.

2 - Make a list of sweet toppings.

I included: dairy free whipped cream (here!), cooked apples (chopped apples cooked with a splash of water and cinnamon!), wild blueberry jam, toasted walnuts, homemade granola, whipped hazelnut honey, regular honey, banana slices and honey. Like I said, all the stops. See where the sweet and savory toppings can overlap. In my case this was bacon and mint 🙂

3 - Make ahead a couple of unique toppings.

I made the cooked apples the day before, and the tomato salad earlier that morning. Onion jam or tomato jam would also be excellent additions. I also found a vegan nut based savory topping that you could totally DIY with nuts // nutritional yeast // spices.

4 - Add fancy garnishes.

I put out fresh basil // mint //oregano // olive oil // salt // pepper //Earth Balance // maple syrup // Trader Joe's everything seasoning // cinnamon // sesame seeds. A fun one I threw in the mix was some peanut butter pretzel M&Ms we had a small bag of because #noflavorleftbehind. Other ideas I had were candied nuts, berries, fruit slices....really just endless possibilities.

5 - Have a bunch of small and medium serving utensils ready!

My favorite are cute little spoons and mini tongs.

6 - Set out all the toppings together and waffle!!

Also, because weekend, consider adding mimosas (with Grapefruit juice! Orange juice! Passion fruit juice!) Or even better...spiked coffee?

Here is the topping bar in action. Note the hand reaching in for the bacon...so perfect.

A vegan swapple!

Are you inspired yet? Okay fine, one more. Double plate, that's wassup.

Go forth and brunch, my friends. Bon appetit!

The post Swapples and How to Crush a Toppings Bar appeared first on French Pressed Kitchen.