Feb 28, 2012

French Omelet

Breakfast at the Firehouse can often be overlooked in the hustle and bustle of activity in the morning. The call of food often has to wait as we fire up the trucks, stock our equipment and clean the station. But when morning duties wind down, breakfast is the first order of the day. As some of you know, I view breakfast as the most important meal of the day so my thoughts often to drift to what should we throw down on the table.

Now when it pertains to breakfast I feel that the plethora of meals from which to choose from pails in comparison to lunch and dinner. That being said, I fell there are a lot of good things still to be had. But thinking ‘big picture’, keeping the cost down so as not to break the bank is on the mind, which typically brings us to the inexpensive but very versatile egg.

The egg has many an iteration, and is without a doubt, the most dependable multi-tool ingredient in the culinary world. But when taking the time for juggling multiple omelets or the thought of quickly throwing together some scrabbled eggs has gotten old, consider this recipe, which offers a creative and time saving alternative.

Episode 33 - French Omelet - In this episode we deconstruct 'fancy' when it comes to the culinary world's classic French Omelet. This technique is a great time and skillet saver and scratches the itch of a satisfying egg recipe. We also discuss the loved scrambled egg, the difference between parchment and wax paper and that there is such a thing as a Teflon coated baking sheet. For more, visit www.thefirehousechef.com.

Formats available: MPEG-4 Video (.m4v)


Large Eggs (8 whole + 2 Yolks)
Half & Half (⅓ Cup)
Mozzarella (⅓ Cup)
Canadian Bacon (⅓ Cup)
Cilantro (2 Tbs.)
Cooking Spray
Salt (1 tsp.)
Pepper to taste


Baking Sheet
Parchment Paper
Large Bowl


Pre-heat broiler set to High with the rack set to 6” from the burner. Place eggs, Half & Half, cilantro and salt in bowl. Mix until for 1 minute.  Meanwhile, spray the baking sheet with the cooking spray ensuring to cover the entire sheet.  Place enough parchment paper to cover the entire sheet with at least 3-4” overlapped on each side. Press the sheet into all corners making sure it sits flat with the sheet.  Repeat another application of cooking spray on top of the paper.  Pour the egg mixture into the sheet then evenly spread the bacon and cheese over the entirety of the sheet.  Place the sheet under the broiler and cook for approximately 8-10 minutes.  Remove from oven when done and place on a cutting surface.  From one end, carefully and slowly begin to roll the omelet with your fingers until you can use the parchment paper to finish rolling the omelet.  Slice the omelet into equal parts and serve immediately. Enjoy.

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