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The Priests Omelette Recipe

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Breakfast
Cuisine: French
Servings: 1 serving


  • 2 teaspoons grape seed oil
  • 3 eggs free range (non free range will work too)
  • salt and pepper to taste
  • ½ tablespoon chives chopped
  • 2 tablespoons crème fraîche or heavy cream
  • 1 tablespoon shallot minced
  • 3 large scampi or jumbo prawns
  • 2 tablespoons Cognac or Brandy
  • ½ teaspoon butter


  • Briefly blanch the scampi (prawns) in boiling salted water for about 30 seconds and refresh in ice cold water.
  • Remove the shells and cut the tails into half inch pieces.
  • In a bowl, beat the eggs, seasoning, and chives with a fork for about a minute or until slightly foamy.
  • Heat the oil in the omelette pan, add the chopped shallot and cook for about a minute without browning.
  • Add the diced scampi and cook on low heat “for a minute then flame with Cognac.
    (Be careful when you "flame" the Cognac. It can be dangerous!"
  • Add the crème fraîche and simmer for a few minutes or until sauce has thickened.
  • Briefly beat the eggs again and add to the pan. Turn the heat down to low and use a fork to scramble the stir the eggs.
    As the eggs set on the outer edges of the pan, use a fork (or a wooden spatula if you are using a non stick pan) and draw them toward the center of the pan.
  • Repeat as needed while shaking the pan to allow any uncooked liquid set and cook until eggs almost form a large pancake. With a spatula, lift up and fold.
  • When the omelette sets, slide onto a serving dish. Fold a second time to create a rolled shape with the omelette.
  • Wipe the pan with a piece of paper towel then add butter to melt. Brush the top of the omelette with the melted butter to make it shiny; this is called to “lustrate” the omelet - it’s a must in the art of omelet making.
  • Serve immediately.