Omelette Molière
By April 27, 2020
I was staring at the bookcase and saw one of my favorite books by Elizabeth David called An Omelette and a Glass of Wine, which was her last published work that came out in 1984. She was the doyenne of English Cookery writers. Her standards were very high and she was highly critical. Her main theme was simplicity. She thought most simple dishes were ruined because we can never quite leave things alone. There was a restaurant in Avignon that she used to go to about twice a week called Le Molière. Their speciality was this delicious cheese omelette. David preferred to have white wine with eggs and described it as “a soft bright golden roll, plump and spilling out a little at the edges”. She passed away in May of 1992 at the age of 78.
- Prep: 5 mins
- Cook: 5 mins
- Yields: 1 Serving
Directions
1Beat the eggs and Parmesan together with a turn or two of pepper. Warm the pan before adding the butter, and then heat the butter until just before it begins to brown (it will be bubbling). Pour the eggs into the pan and wait a beat. Add the Gruyère and cream. Nudge the eggs away from the sides of the pan as they begin to set, and then tip the pan to fill in the empty space with the still-runny eggs. When the Gruyère has begun to melt, fold the omelet in three and serve on a warmed plate at once.
2 Reviews
Jeanne
April 27, 2020
Thanks, Leslie. Lovely story. Great recipe.
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Jeanne
April 28, 2020
Fixed this for lunch today — alas with milk instead of cream and mozzarella instead of gruyere. Turned out lovely and Harry enjoyed the last few bits that were left on the plate. Will fix again and think about when we can return to Avignon, a charming place we had planned to visit again this summer.
Love hearing the backstory, Leslie. Keep it up.