French Omelette with Prosciutto, Cheese Avocado & Arugula
The key to a good omelette is using a non-stick pan, lots of butter and the freshest eggs that you can find. Use fillings for an omelette sparingly so that it doesn’t break. There isn’t necessarily one right way to make an omelette but there are a lot of wrong ways. For this omelette I fill it with prosciutto and Boursin cheese, then fold it into thirds and serve it with avocado and arugula. The prosciutto will provide a lot of salt, so use any additional salt carefully.
I have heard stories of chef’s interviewing people for jobs in their kitchens and using an omelette to test their skills. It seems easy but the theory is that it will test their technique and their understanding of the basics. How should they expect this person to cook complex dishes if they don’t know how to correctly cook a fundamental dish such as an omelette?
It takes practice to perfect an omelette; I’m still working on it. If you need more help, watch this video from Bon Appétit here.
3 large eggs
3 tablespoons unsalted butter, divided
Kosher salt, to taste
1 tablespoon Boursin cheese
2 slices prosciutto, divided
¼ avocado, pitted, peeled and sliced
¼ cup wild arugula
Freshly ground black pepper, to taste
½ teaspoon freshly grated Parmesan, for garnish
In a medium mixing bowl whisk the eggs until they fall off the whisk in ribbons.
Heat an 8-inch, nonstick skillet over medium heat. Add 1 tablespoon of butter and allow it to melt. Add the eggs and stir, using a rubber spatula making sure nothing sticks to the pan. Season with kosher salt then immediately start stirring and shaking the omelette, occasionally scraping the sides. Once the eggs form ribbons shake the pan so that the uncooked eggs fill in the open spaces. Let the eggs sit for about a minute so that the bottom holds together and is set but the top is still slightly runny.
Add the Boursin cheese in a line down the center of the omelette. Add one of the slices of prosciutto down the middle then gently begin to fold the omelette. Hold the pan by the handle and tilt the pan down to the side then gently begin to roll the omelette into thirds. Add an additional tablespoon of butter to the pan to help it release and fold.
Carefully transfer to a plate and brush with the remaining butter. Top with the remaining prosciutto, avocado, and arugula. Season with black pepper and garnish with the Parmesan. Serve immediately.