The weekly student newspaper of Bucknell University

The Bucknellian

The weekly student newspaper of Bucknell University

The Bucknellian

The weekly student newspaper of Bucknell University

The Bucknellian

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Cooking Corner: French Omelet

By Emily Fry

French Omelet

Most people hesitate to make omelets because they are afraid to flip them, but this recipe is fail-proof since there is no need to flip it over. It makes a hearty breakfast or a delicious dinner. You can even change it up every time by trying different fillings; who knows what you can create! Happy cooking!

Ingredients:

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Filling (if desired)

2 eggs

2 tbsp water

1/8 tsp salt

Dash of pepper

1 tbsp butter

Directions:

1. Prepare filling, if desired. I typically sauté over medium heat: 1/4 cup chopped zucchini, 1/4 cup chopped red pepper, one clove of garlic (chopped) and one chopped scallion, until the vegetables are soft. Then, still over the heat, I add about one cup fresh spinach and cook until the spinach has wilted. Keep the filling warm until ready to use.

2. Combine eggs, water, salt and pepper in a small bowl. Beat until combined, but not frothy, with a fork.

3. Heat an eight-inch non-stick skillet with flared sides over medium-high heat until hot.

4. Melt butter in the skillet. Add egg mixture to the skillet; lower heat to medium. Immediately begin stirring the eggs gently with a wooden or plastic spatula until the mixture resembles small pieces of cooked egg surrounded by liquid egg. Stop stirring. Cook for 30-60 seconds more or until the egg mixture is set and shiny.

5. If using filling, spoon the filling across the center. At this point I typically sprinkle my filling with grated parmesan cheese. With a spatula, lift and fold an omelet edge, folding the omelet in half. Transfer the omelet to a plate and serve.

Source: Better Homes and Garden Cookbook

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