This is Ludo Lefebvre’s omelette, a simple recipe but super important to have the right ingredients and to follow the technique of cooking the eggs.
Omelette with Soft Herbed Cheese
Have a look below at the full recipe. Don’t forget, you can always print it.
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I hope you enjoy it!
Omelette with Soft Herbed Cheese
Servings: 1 Person
Ingredients
- 3 Eggs , free range
- 30 gr Boursin Cheese , or other soft herbed cheese
- 30 gr Unsalted Butter , at room temperature and cubed, plus more to rub the finished omelette
- 1 tablespoon fresh Chives , finely chopped
- ½ teaspoon Sea Salt , coarse
- ¼ teaspoon fresh ground White Pepper
Instructions
- Put in a large metallic bowl the eggs and whisk them very well.
- Put a medium sauce pan on low-medium heat and add half the butter to melt. After a minute and when the butter begins to foam add the eggs and season them with half of the salt and all the pepper.
- Without delay and continuously stir quickly with a spatula while moving the pan and scraping the sides of the pan.
- In about 2 minutes, and while you don’t stop stirring you will notice that the eggs start cooking. Shake the pan to settle any uncooked egg. When the eggs are nearly cooked through on the bottom but still runny on top, about 1 minute, lift an edge of the omelette to check that is cooked but not browned.
- Take your pan off the heat and allow to rest for a minute. Spread the soft cheese in the centre perpendicular to the skillet's handle.
- Starting at the edge closest to the handle, immediately roll up the omelette in 4 cm intervals, using spatula, until halfway through. Add the remaining butter and continue rolling and turn out onto a plate, seam side down.
- Rub a little butter on top of omelette and sprinkle the remaining salt and chives.
