The Priests Omelette Recipe
Servings: 1 serving
Ingredients
- 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
Instructions
- 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.