Saturday

A few weekends ago, on a sleepy Saturday morning, I found myself with many eggs, some fresh parsley, and a desire for an omelette. Since I’m now at the point that every time I cook, I consider whether I could use up a Simply Delicious recipe on it, I knew there had to be a true omelette recipe in there, given their heavy reliance on French fine-dining recipes & methods. If you find yourself in a similar predicament, consider making 5-21: Omelette with Herbs.

Simply Delicious shows the half-fold omelette method in their pictures–I’ve always preferred the Alton Brown tri-fold omelette method. This is a truly classic French-style omelette, unlike the last omelette I covered (and messed up), 5-11: Country Omelette.