Saturday omelette

Saturday, I wanted an omelette.

Thing is, I am scared of omelettes. But when I am scared of something, kitchen-wise, it’s usually a good idea to see what Julia Child has to say, and so it was that I turned to Mastering the Art of French Cooking, where detailed, illustrated instructions explain how to master this task, if by nothing else than practicing for days at a time.


Among the helpful guidelines were these:

1. Use high heat: This is really important for getting the eggs to cook properly and quickly.
2. Use a non-stick pan: You’ll be shaking the pan around a lot, and a non-stick pan keeps the omelette from sticking.
3. Work quickly: Julia says you shouldn’t even have your cookbook nearby to double-check with. If you’re checking the instructions, you’re taking too long.

After studying the recipe for a bit, I went to work and in minutes, I’d achieved the very thing I hoped for: a lightly golden fold of eggs, mozzarella and chopped asparagus, firm out the outside and tender at the center, thoroughly cooked throughout. Reminiscent of those fancy brunches from childhood—the kind where cooks in chefs’ whites stand behind skillets at the table and custom-make your order while you stand nearby, dressed up, your plate piled high with pastries and fruit and French toast you pulled from a stainless steel platter.

Next time, I might let the mixture brown less, but overall, this was a good first step. And anyway, I am quite sure now that made-in-minutes omelettes are the things good weekend mornings are made of, especially when followed by hours reading in the sunshine, your dog at your side, and a long nap in the afternoon, and a hot fudge sundae, before you watch a silly movie and go to bed too late.

finished omelette

Asparagus & Mozzarella Omelette
Adapted from Julia Child’s Mastering the Art of French Cooking

Two eggs
Some chopped asparagus (cooked ahead of time)
Some shredded mozzarella
Salt and pepper
2 Tablespoons butter

In a small bowl, whisk together two eggs, just until the yolks and whites have combined.

Heat a nonstick skillet (I used half of a frittata pan) over high heat and melt 2 Tablespoons of butter, moving the pan around to distribute the butter evenly. When the butter becomes liquid and slightly froths, pour egg mixture inside.

Give the eggs 2 to 3 seconds to form a slight surface on the bottom. Then, begin shaking the pan towards you, holding it at a slight angle. Add asparagus and mozzarella. As the mixture solidifies, continue moving the pan back and forth. Then increase the angle slightly to encourage the omelette to fold over onto itself. If it doesn’t naturally, you can use a fork to help it along.

Let the omelette cook a bit longer and slide it onto your plate.

Shanna Mallon

Shanna Mallon started Food Loves Writing back in 2008, as a way to remember her grandma and write about her life through food. Since then it's become a place leading her to a lifestyle of eating whole foods, a new home in Nashville and the love of her life, Tim. Follow Shanna on Twitter @foodloves, keep up with Food Loves Writing on Facebook and stay inspired with the monthly newsletter.

This Post Has 10 Comments

  1. siri

    It’s always smart to check with Julia- the women never steers you wrong. If you look on YouTube, there’s actually a clip of her demonstrating omelette perfection on her old show.

    I just bought a bunch of asparagus- looks like a great way to use it up.


  2. Lan

    i dig your adoration of Julia Child. your omelette looks wonderful, as does the way you spent your day afterwards. i srsly need to get that cookbook. i might have to settle for watching the movie instead tho.

  3. Jacqui

    i just got julie & julia at the library. have you read it? i’m a few pages into it and so far, hilarious.

    aren’t omelets fun when you get it right? took me forever. and now i’m way out of practice, and i blame every failed attempt on my nonstick pan. yours looks yummy. and i am so loving asparagus lately. i even snacked on some raw yesterday. it was good.

  4. Vicki P

    My Grandma bought me an omelet pan that works pretty well.

  5. rachel

    looks so delicious. I love the whole asparagus frittata thing. so I’m sure Id love this too!!

  6. Emily

    Hello again,
    I have only just recently rediscovered omelettes, so I shall certainly take on board the tips above! Last week mine turned in to scrambled eggs but with the addition of the cheese and served over the green veggies it still tasted pretty spectacular! When Spring rolls around for me I’ll certainly be enjoying one with asparagus. I should be well practiced by then :)
    Have a great day,

  7. postcollegecook

    I, too, am afraid of omelettes! I always get all confident and pumped to make them and then never actually succeed (I usually burn them). It’s sad. I will use your tips and give it another whirl though.

  8. Susan

    Omelettes are the one thing that I am not afraid of which is so strange because other than breakfast, I’m a bit of a mess in the kitchen. This recipe looks delicious!

  9. maris

    Your omelet looks incredible! I love aspargus, although you’ve probably heard me say that before!

  10. Shannalee

    Lan – Now, aren’t you the one who was anti-Julia before? If so, yay for wanting her cookbook! If you lived around here, I’d make you borrow mine.

    Jacqui – I definitely thought of you Saturday and remembered your series on omelettes, which was probably the first time I seriously considered taking on the project. You’ll have to tell me what you think of Julie & Julia.. I’ll probably just see the movie.

    Emily – To be honest, scrambled eggs with asparagus sounds fantastic right now.

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