Corsican Omelette Recipes

CORSICAN MINT OMELETTE

Steps:

• In a large bowl, beat the eggs with a fork just until the eggs and whites are mixed together. Add the salt and pepper, according to taste.
• Heat the olive oil in a non-stick omelette pan over a medium heat.
• Tip the egg mixture into the pan with the hot oil. As the eggs cook, quickly move around the mixture away from the sides, tilting the pan so that the liquid from the middle goes all around the outside, to enable more even cooking.
• Top evenly with the mint and cheese (if using) and, while still a bit liquid, top with a large plate and tip the omelette onto the plate. Carefully, slide the omelette back into the pan, cooking the other side just for a minute then serve the omelette with the least cooked side upright. The omelette should be soft and runny in the middle ("baveuse" or dribbling, as the French say).

CORSICAN OMELETTE

Steps:

• Beat the eggs and season with salt and pepper. Melt the butter in a frying pan approximately 10 inches in diameter.
• When the butter has melted and is bubbling, throw in most of the shredded mint, saving some for sprinkling on top at the end. When it has sizzled in the butter and become vibrantly green, pour in the beaten eggs and tip the egg around the pan.
• Crumble the cheese over the omelette and cook, lifting the sides and swilling the pan around to let any runny egg cook in the heat underneath.
• When the top of the omelette looks nearly set but still gooey, fold into thirds lengthwise - in other words, fold in two sides, leaving a strip of white-blobbed omelette facing up in a strip in the middle - and slide onto a plate. Sprinkle with the reserved mint and eat.