Tomato Tomatoe

French Omelette from The Bear

In honour of the new season of The Bear, I was reminded of the French omelette Sydney makes near the end of season two. It’s a classic French omelette but with a few twists. In the show, Sydney prepare a classic French omelette and pipes in Boursin cheese and tops it off with crushed ruffled chips. The combination of the creamy eggs and cheese with the crunchy chips was something that peaked my interest while I was watching the episode. I saw a few creators make this omelette from the Bear on Instagram and I took this as my sign to give it a try. In the version I made, I used whipped ricotta and plain kettle chips as this is what was available to me in my pantry and fridge.

If you’ve ever tried making a French omelette, you know that it comes down to practice, technique and selecting the correct pan. French omelettes have a smooth and silky exterior and creamy interior. To master a French omelette, you need to cook the eggs low and slow. Making the perfect French omelette requires patience and focus. Since this dish utilizes a few ingredients, it’s imperative that you are using high quality butter and farm fresh eggs. The best way to master this type of omelette is to watch videos on YouTube and by simply practicing!

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french omelette from the bear

Ingredients

• 3 large eggs
• 2 tbsp butter
• chives
• whipped ricotta with pesto or boursin cheese
• a handful of crushed kettle chips

Directions

1. Crack the eggs into a fine mesh sieve over a bowl. Whisk the eggs until they pass through the sieve. Season with salt and pepper.
2. Heat a small non stick pan to medium heat. Add a few tbsp of butter. Once the butter starts to bubble, add the eggs and stir rabidly with a spatula. Make sure to move the spatula all around the pan to break up the curds and scape the eggs from the bottom of the skillet.
3. Once the eggs are very soft and scrambled lower the heat and gently spread the eggs into an even layer around the skillet. The top surface should be loose and creamy. If it looks too liquid and raw, cook for a few more seconds.
4. Remove pan from the heat and pipe in the cheese into two perpendicular rows. Tilting the pan with the handle, gently roll the omelette down onto itself.
5. Transfer to a plate and rub with a bit of butter for shine. Sprinkle on freshly cut chives and crushed kettle chips.