With ingredients including farm fresh eggs, herbs and cheese this French Herbed Omelette is packed with protein and is a great way to start the day. I searched online for a recipe but I did not find one with these exact ingredients. I did find this definition on dictionary.com:

omelette

Now, I just had to perfect my omelette technique which took me a few attempts but I finally got it down. There are a couple of secrets to making a great omelette. First, ensure your pan is properly greased. I use a touch of olive oil along with the butter. Adding a touch of olive oil raises the burning temperature of the butter and helps to keep your omelette from browning. Heat the pan over a medium low fire. Then add the proper amount of eggs for the size pan and to move the pan in a circular motion to distributing the egg mixture evenly.

While your eggs are still a little wet in the middle to add the cheese to the center of the omelette and continue to move the pan a little more and then fold the omelette in half or fold in from both sides.

Keep your fire on medium to low while you do this, as you don’t want to over cook your omelette. The technique is not difficult to master, but it requires a little patience until you get the hang of it.

I perfected it  after the third time, and now I can proudly say that I make a killer French Herbed Omelette just as good as the one I ate at Balthazar’s. Now if I could just figure out how to make their Almond Croissants….

Enjoy!

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French Herbed Omelette

Course Breakfast

Cuisine French

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 1 serving

Author My Global Cuisine

Ingredients

• 2 large fresh eggs
• 1 teaspoon finely chopped chives
• 1 teaspoon finely chopped chervil
• 1 teaspoon finely chopped tarragon
• 1 teaspoon finely chopped parsley
• 1 oz of Gruyere or cheddar cheese sliced thin
• 1 teaspoon olive oil
• 1 tablespoon european style butter
• Sea Salt and Pepper

Instructions

• In a medium bowl briskly beat the eggs with a fork until frothy with no strands of egg whites remaining. Add the fresh herbs to the eggs, along with a pinch of salt and pepper and mix well. In an 8" inch nonstick skillet over a medium-low fire add 1 tsp of olive oil and the butter. Coat the pan well with the oil and butter. Heat the oil and butter until the mixture starts to gently bubble and add the eggs.
• Start to swirl the eggs as soon as you add them to the pan by moving the pan around in a circular motion and continue until the egg mixture starts to firm up and the omelette loosens from the bottom of the pan.
• This should require no more than a couple of minutes. Once the eggs are almost cooked but still slightly wet, add the cheese to the center of the omelette, and lower the fire to a simmer until the cheese starts to melt. Once the cheese starts to melt it's time to fold the omelette. In order to do that you will need to use a heatproof rubber or wooden omelette spatula.
• Fold the omelette by holding the skillet handle with one hand tilting the pan away from you while flipping half of the omelet to one side. You may also fold the two ends inward. Turn off the fire and let the omelet sit in the pan for a few seconds before serving.

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How much lower, you ask? Well a typical pound cake contains 1lb of butter. That equates to 3240 calories, and 366 grams of fat (236 grams saturated fat). This recipe uses 1 cup of yogurt, 160 calories with 9 grams of fat and 1/2 cup of vegetable oil with 964 calories and 109 grams of fat (14 grams saturated fat). So that about 65% less calories and 67% less fat.

Giving up the bad stuff, in this case, does NOT equate to less taste or inferior texture. One bite will convince you I am right and make you believe that this recipe is a keeper. It’s bursting with a wonderful citrus flavor, and the yogurt and oil make it very moist. I came across this recipe when it was first published in Bon Appetit magazine in February 2005. I was looking to grow as a home cook then, so I subscribed to the magazine before venturing out to culinary schools in N.Y.C. and abroad.  I have to say  that I got some great recipes from Bon Appetit, and if you are a new cook, I wholeheartedly recommend a subscription. I have been making this French Yogurt Cake with Marmalade Glaze since it was first published. It  looks  and tastes like it is difficult to make, but it’s quite the opposite, super easy and effortless.  It’s the perfect cake to serve when company arrives, or at dinner parties because it can be made ahead of time, and it keeps well.

Serve this French Yogurt Cake with Marmalade Glaze with some whipped cream and berries on the side, have it for breakfast, or with your afternoon tea. Make one and keep it in the cake dish for when guests unexpectedly stop by. It’s really great at any occasion.

Bon Appetit!

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French Yogurt Cake With Marmalade Glaze

Bon Appetit original recipe

Course Dessert

Cuisine French

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 6 -8 servings

Author My Global Cuisine

Ingredients

• 1 1/2 cups all purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon of salt
• 1 cup plain whole-milk yogurt
• 1 cup sugar
• 3 large eggs
• 2 teaspoons finely grated lemon zest
• 1/4 teaspoon vanilla extract
• 1/2 cup vegetable oil
• 1/4 cup lemon orange, or grapefruit marmalade (for glaze)
• 1 teaspoon of water

Instructions

• Position rack in center of oven and preheat to 350 degrees.
• Generously butter an 8 1/2x4 1/2x2 1/2-inch metal loaf pan.
• Sift together the flour, baking powder, and salt into a medium bowl.
• Combine yogurt, sugar, eggs, lemon peel, and vanilla in a large bowl and whisk until well blended.
• Gradually whisk in the dry ingredients. Using a rubber spatula, fold in the oil. Transfer batter to a prepared pan.
• Place the pan on a baking sheet on the middle rack and bake until cake begins to pull away from the sides and a tester inserted into the center comes out with a few moist crumbs attached, about 50 minutes.
• Cool the cake in the pan on a rack for 5 minutes before unmolding. Cut around the sides of the pan to loosen cake, and then turn the cake out onto the rack.Turn the cake upright on the rack and cool completely.
• Stir marmalade and 1 teaspoon of water together in a small saucepan over medium heat until the marmalade melts. Brush the hot mixture over the top of the cake. Let the glaze cool and set.
• Cut the cake crosswise into slices. Serve it on it's own or with whipped cream and fresh berries.
• (Can be made 1 day ahead. Wrap and store at room temperature.)

The post French Yogurt Cake With Marmalade Glaze appeared first on My Global Cuisine.