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.

This salad would be great for a potluck or any other gathering because it presents itself so well! Assemble all the salad components and keep the dressing separate until you’re ready to toss and serve. I didn’t have any nuts on hand, but toasted almonds, walnuts or pecans would complement the flavors well and add a little extra crunch. We served ours with seafood since we were at the beach, but this would be great with any other protein like grilled chicken or fish.

Enjoy 🙂

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Easy Peach Goat Cheese Sweet Corn and Arugula Salad

Fresh arugula greens are mixed with sweet peaches, sweet corn and crumbled goat cheese, then finished with a honey balsamic vinaigrette for a delicious and satisfying summer salad. Naturally #glutenfree and #grainfree. Omit cheese for a #vegan option!

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 3 -4 small servings, or 2-3 large

Author Andrea Shome

Ingredients

Salad

• 10 ounces arugula or other salad greens
• 4-5 ounces 120g or so goat cheese, crumbled
• 1 peach sliced
• 1 ear sweet corn peeled
• 3 Tablespoons 25g toasted and chopped nuts, optional

Dressing

• ¼ cup white balsamic vinegar
• ½ cup extra virgin olive oil
• 1 teaspoon mustard
• 1-2 teaspoons honey
• ¼ teaspoon salt

Instructions

• Bring a pot of water to a boil. Add the corn and boil until soft, about 8-10 minutes. Let cool, then carefully slice off the kernels.
• Mix the dressing ingredients in a small bowl or jar. If using a jar, shake to combine thoroughly. If using a bowl, mix thoroughly until the mustard binds everything together.
• Add the salad greens, goat cheese, corn peach and nuts into a large mixing bowl. Serve as is, with dressing on the side, or drizzle the dressing on top and toss to combine.

The post Easy Arugula, Peach, Goat Cheese and Sweet Corn Salad appeared first on French Pressed Kitchen.