Dodgy Omelette

World Cup, Day 4 - France

Omelette

Day 3 proved a great day for Italy, with a 2-1 win over a young English side. The ragu was a success too! I had planned to make 'poule au pot' today but after a long day at the Kildare County Show in Athy, I decided to make an omelette instead.

It was inevitable. At some point during this project, one of the dishes wasn't going to work: but I didn't expect it to be an omelette! It wasn't that it didn't taste good, it was fine even if there was a little too much cheese, it was the texture that got me. It was a strange consistency; dry but soft. I normally make Italian style frittatas that have a crust but an omelette, I'm told, shouldn't have one.

I used:

2 tbsp Extra-Virgin Olive Oil
6 Duck Eggs
40g grated Sheep's Cheese
1 tbsp finely chopped Fresh Parsley
Sea Salt and Freshly Ground Pepper

I gently mixed the eggs, cheese and parsley together before adding to the heated oil. I stirred well, let set for 10-20 seconds and stirred again. I repeated this for a few mins until almost everything had set apart from the last little bit. I moved the last bit of liquid around with a spatula to fill in any gaps before finishing under a grill to set the top. I served it up with (very un-French) Norcia-style sausages. I thought it would be delicious but no - DO. NOT. MAKE. THIS!