ANTONI POROWSKI'S FRENCH OMELET WITH CHEESE AND CHIVES
There's nothing quite like a classic omelet. On Netflix's "Queer Eye," Antoni Porowski, the food-focused member of the Fab 5, teaches the people he helps make over how to nourish themselves in an accessible way. This simple but sophisticated recipe, adapted from his cookbook, "Antoni in the Kitchen," follows in that vein. It requires few ingredients and a dextrous hand: You'll want to consider your ingredients carefully, and take care to not overmix the eggs. Keep it simple, or add mix-ins. Serve it alone, or pair it, as he suggests, with a favorite salad.
Provided by The New York Times
Categories breakfast, brunch, dinner, for one, weekday, main course
Time 10m
Yield 1 serving
Number Of Ingredients 7
Steps:
- Whisk eggs in a medium bowl until well combined and smooth, taking care not to whip in too much air. The point is to combine the yolks and whites very well.
- In a small nonstick skillet over medium-low, heat 1 tablespoon butter until the butter has melted and just begins to foam.
- Pour in the eggs. Working quickly with one hand, gently move the pan in a circular motion over the heat (this will keep the eggs moving and evenly cooking). With your other hand, use a small rubber spatula (or chopsticks) to stir the eggs in a loose figure-eight pattern, creating small curds and scraping down the side of the skillet as you go. Continue until the eggs are mostly cooked through but just a little runny on top, 2 to 3 minutes.
- Remove the pan from the heat and sprinkle the omelet with a pinch of salt, then sprinkle the cheese down the center. Gently shake the pan so that the omelet shifts toward the side of the pan opposite the handle and up the side of the pan. The part of the omelet above the edge of the pan should fold back over on itself - use your rubber spatula to give it a hand, if it doesn't.
- Slide 1 tablespoon of butter underneath the omelet that's still in the pan. (This will help keep the omelet tender and soft - and it tastes really good.)
- Using the spatula, roll up the omelet, then flip it seam-side down onto a warm serving plate. Slide the remaining 1/2 tablespoon butter across the top, then sprinkle with a pinch each of salt and pepper and the chives. Serve hot.
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yusuf sharin
[email protected]I'm not a huge fan of omelets, but this one was actually really good. The cheese and chives were a great combination.
niko sreg
[email protected]This omelet is a great way to use up leftover cheese and chives. It's also a quick and easy meal.
Nosape Titus
[email protected]I made this omelet for breakfast and it was the perfect start to my day. So simple, yet so delicious.
Radoslaw Derewonko
[email protected]I'm allergic to chives, so I used green onions instead. It was still very good!
Israfilkhanraju Israfilkhanraju
[email protected]This omelet was way too oily for my taste. I had to drain it before I could eat it.
Virginia Johnson
[email protected]I thought this omelet was a bit bland. I would have liked it better with some additional seasoning.
shajahan king
[email protected]I'm not sure what I did wrong, but my omelet didn't turn out as fluffy as I expected. It was still tasty, though.
subash k.c.
[email protected]This was my first time making an omelet and it turned out great! Thanks for the easy-to-follow recipe.
Lukandamiza Simbi
[email protected]I added some chopped ham and mushrooms to my omelet and it was delicious! This recipe is very versatile.
Pubgmobile Pro
[email protected]This omelet was easy to make and very satisfying. I would definitely recommend it to others.
Tuhin
[email protected]I'm not a big fan of omelets, but this one was actually really good. The cheese and chives were a great combination.
SANDIP DERVALIYA
[email protected]I've made this omelet several times now and it's always a hit. My family loves it!
Balu Sunwar
[email protected]Followed the recipe exactly and it turned out great! The omelet was cooked evenly and the cheese was perfectly melted.
Rub el khan raju
[email protected]This omelet was fluffy and cheesy, with a perfect balance of flavors. The chives added a nice pop of freshness. I will definitely be making this again!