Yummy in the tummy with both Julia and Julie!

“People who love to eat are always the best people.”
Julia Child

“With enough butter, anything is good.”
Julia Child

JuliaWithMallet

Who doesn’t love a woman wearing a grin from ear to ear, while raising a mallet high over head, ready to smash some unsuspecting something to bits?
“How ’bout dinner in half a minute?”
What a marvelous concept!
Only Julia could give us a complete satisfying meal in under a minute or an elaborate labor intensive 3 day arduous Beef Bourguignon.

Pity being this is not the day to extoll the virtues of Julia, although we probably should, yet fear not for I have done so on numerous occasions in numerous posts prior. . . and most likely will do so again. . .
Today however is a day to hail the often maligned omelet. An amalgamation of egg, a touch of water, a sprinkling of salt and pepper, a dab of butter, a bit of heat and you suddenly have a mix of warm, soft, light, airy, nourishing, wonderment. . .the epitome of the blank canvas.

There are those days when you just want, gotta have, something warm and soothing. . .something that envelopes you from tastebud to tummy. Be it a comforting, yet quick, breakfast or a light little brunch, an elegant lunch, a quick supper on the fly or even a lucious late night snack– an egg transformed can provide all of that and then some.

On a trip to my mecca, aka William Sonoma, a couple of years ago, I saw the most intriguing little pan.
A rolled omelet pan.
Ooooooo. . .
A sucker for any little boost in the kitchen, I made the purchase.

Which brings us today. . .
I’d like to share with you how this fun little pan, coupled with a few simple ingredients, can create a satisfying delight which can be happily turned out in less then a minute. And remember that an omelet is a “vessel” for all sorts of goodies, be it chopped ham, chopped bacon, chopped peppers, onions, spinach, tiny shrimp, crab—the sky’s the limit

For all practical teaching purposes, we’ll keep things simple and make a humble soul satisfying cheese omelet. . .

I highly recommend this particular pan but you may certainly use a round small sautรฉ pan, however you just won’t have the fun little rolled variety of omelet but rather the folded variety which for some odd reason is just not nearly as fun or easy to make, nor will it be as tasty. . .

You’ll need:
2 eggs
a touch of butter or PAM
a sprinkle of salt and pepper
a few slices of a nice cheddar cheese
a touch of water.

Place the pan on the eye of your stove over medium heat. Despite being a rectangle pan on a round eye, trust me, magic will happen. Put in a dollop of butter ( 1/2 tablespoon) and heat until sizzling.

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Meanwhile in a bowl (a fun little bowl I made years ago when I was in the classroom) crack two eggs, add a splash of water ( 1 Tbl) and whip up until light and frothy–notice the honey wand I’m using to mix the eggs. . .made by our own little Michael over on http://michaelswoodcraft.wordpress.com

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Next pour the egg into one of the wells of the pan.

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Continue heating, slightly tilting the pan, allowing some of the egg mixture to pour into the other well. . .

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Continue tilting back and forth as the egg begins to “set up”
At this point lay your slices of cheese on top of the egg, on either side of the well.
I’m using a lovely double decker cheese, a two tone of Red Leicester and creamy Double Gloucester.

DoubleDecker-InteriorImage
(image taken from the Londoner Dairy cheese site–I found the cheese at my local Publix)

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Now take the nice little spatula that was included with the pan, gently pulling and pushing one end of the omelet, rolling it toward the other end.

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and Voila—the whole process takes maybe 4 minutes, from prep to plate

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I’ve included a YouTube link to the omelet episode for the TV series of The French Chef

Bon Appรฉtit

7 comments on “Yummy in the tummy with both Julia and Julie!

  1. oh wow, how delicious, I could eat that right now! Wish I was at your house for breakfast! ๐Ÿ™‚ thank you for mentioned me! I am going to try your recipe.
    It’s bitter cold today, 30 degrees but we have a wind chill of 19 right now.

    • Yes, it is indeed cold here as well. I just went out and snipped a few remaining chives to chop as a tasty and colorful little topping to my omelet this morning–the perfect breakfast to ward off this chill ๐Ÿ™‚
      Happy wood and happy cooking Michael—
      stay Warm!!!
      love—Julie

  2. David says:

    As a lifelong omelette lover I went straight online to see if these pans are available in the UK. Nearest thing is a rectangular pan at an inflated price. My favourite method is beating the egg whites first, then folding in the yolks, then some grated cheese. Then when it has started to cook anything else that comes to mind. It is the folding over bit that then becomes difficult.

    Having read this post I now have a craving for an omelette sometime soon Julie.

    Blessings, David

    • After seeing my pictures today, I had to make Gregory one for lunch! ๐Ÿ˜‰
      The pan is a Nordic ware rolled omelet pan—If you’d like, I can order one and then mail it to you. For some reason the rolled ones just seem to taste so much better ๐Ÿ™‚
      I really don’t mind David if you’d like one. They are available from William Sonoma, as well as Amazon—you just let me know and I’ll happily shop ๐Ÿ™‚
      Something so simple, which is so soul satisfying, during these cooler days, is most welcomed.
      Happy Cooking and don’t hesitate to let me know if you’d like me to send you one!
      hugs—Julie

      • David says:

        Julie that is very kind. I just searched again using the US spelling and got some more results. They had it on Amazon UK but no stock. So then I searched on ebay and there are some competitive prices on there. So I am going to check the vendor ratings. One is quoting no extra charges on customs duty, etc.

        We had a roast dinner today – my parents are staying as Dad preached in our church this morning and he needs feeding up after a preach! I have a business trip to Sweden this week – shame Nordic Ware is not a Swedish company, not that I’d have the opportunity to look at shops when travelling.

        Blessings, David

  3. Yum, yum, yum!!!!! What a wonderful pan! If I were still cooking that much, I’d have to have one. Love and hugs, N ๐Ÿ™‚ โค

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