French Omelette with Bacon, Crème Fraîche & Chives

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4 August 2015 BY Julie Biuso
SERVES: Serves 4

French omelette with creme fraiche & bacon

Aaron McLean

An omelette is a 2-minute meal, ready when you are. This one’s a bit richer than a regular cheese omelette – a real meal that will keep you satisfied for hours – and there’s a bit more prep to do. It’s amazing – salty, tangy, savoury – and really hits the spot.

Two-egg omelettes are easy to cook to order. Have all the ingredients prepared and everyone ready and waiting before you start, then off you go …

Ingredients

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12 large vine tomatoes Flaky sea salt, freshly ground black pepper, butter and a small handful of basil leaves for roasting tomatoes 150g (about 5 ounces) free-range streaky bacon, chopped 8 medium (size 6) free- range eggs Salt Butter 4 Tbsp crème fraîche 4 Tbsp freshly grated parmesan cheese 2 Tbsp snipped chives

Method

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1 Fast roast tomatoes with flaky sea salt, black pepper, butter and basil leaves as described here https://sharedkitchen.co.nz/recipe/roasting-tomatoes/ or rub whole small tomatoes with oil, leaving calyxes on if wished, and roast on high for about 15 minutes until the skin is blistered and charred.

2 Grill bacon until crisp, or fry in an oiled pan.

3 Have remaining omelette ingredients ready, then make omelettes one at a time.

4 In a small bowl lightly beat together 2 eggs with a pinch of salt. Heat an omelette pan until it is hot enough to sizzle a knob of butter immediately without it turning dark brown. See tips for Making an omelette

5 When pan is the right heat, drop in a knob of butter and once it melts and sizzles, pour in beaten eggs, then, using a fork, simply lift the egg from the bottom of the pan as it sets, letting unset egg fill in the space on the bottom of the pan. When the egg is about 70% set, drop in a little bacon, a spoonful or two of crème fraîche, a sprinkle of parmesan and a good smattering of chives, then fold the omelette over itself. Cook for a little longer to ensure egg is just cooked and filling is heated, then slide omelette onto a heated plate. Dust with parmesan and sprinkle with chives. Serve immediately with roasted tomatoes, then continue making remaining omelettes.