for 1 person (as light lunch)
preparation time 10 mins
for 1 omelette
2 mint leaves, chopped
¼ Cavet chèvre crèmeux / 25g goat cheese, crumbled
½ tbspn crème fraiche
||Beat the eggs in a bowl. Add the crème fraiche and a pinch of salt, and beat into the egg mixture. Melt the butter in an omelette or frying pan, add the chopped mint leaves, then, when the butter is foaming, add the egg mixture, followed at once by the cheese, crumbled over the omelette. Let the omelette set for a minute, then tip the pan back and forward. Loosen the sides of the omelette with a spatula and let any liquid run underneath to set. When the omelette is set, fold it in two or three and serve.
|conseil d’ami - cook’s tip
For a fluffier omelette, take the pan off the heat when the omelette is nearly set and put it under a preheated grill for a minute (being careful not to burn the handle!) When the omelette has risen, take the pan out from under the grill, fold the omelette and serve. This might not be traditional cuisine but it works really well with a double quantity of omelette mix, which you can then fold, cut into two and serve, avoiding the delay between omelettes.
Add 1 tspn sugar instead of salt to the beaten egg, and serve as a dessert. For this sweet alternative, you could also replace the mint with orangeflower water.