On the British comedy series Gavin & Stacey, Stacey’s mum likes to cook omelets for visitors. Her version of the universal egg dish comes flat and bright yellow with a slice of processed cheese and is a comfort food calling card she uses to woo her daughter’s friends while creating hysterical community around her tiny kitchen table. Being a lover of the omelet myself, I have ended many an evening watching that show with my own journey into the kitchen hankering for some combination of eggs, milk and cheese.
Although it is one of the simplest dishes to create, an omelet can actually go south really easy. If the pan is too hot you will get browned, scabby edges. If the cheese isn’t chopped right the big pieces may not melt in concert with the cooking of the eggs. If you don’t whip your eggs for at least a minute before pouring them into the pan you risk a fluff-less outcome. If you eat an omelet regularly, you can fall into basic egg boredom. Because of this I am constantly practicing my omelet making techniques from a variety of trusted sources while always on the lookout for a spectacular new recipe.
Recently, I discovered a new favorite, borrowed from the French and altered to my taste buds. Chef Ludo Lefebvre’s omelet caught my eye because of its inclusion of Boursin pepper cheese, which happens to be my preferred spreading cheese for crisp, white water crackers during the holidays. Not only does the cheese boast a peppery blast to the tongue, it melts better than anything I have encountered. Something about the simplicity of good cracked pepper firing up a mellow, unctuous cheese added to a beaten egg and sprinkled with fresh tangy chives sounded specifically good to me in the same way a basic cacao e pepe (pasta with black pepper) becomes an unpretentious, bowl of noodles while being elevated to supreme comfort food status.
I watched a video of Chef Lefebvre making the omelet first. I splurged and used real French butter. I cut the amount of butter used in half and didn’t brush the eggs with it at the end of cooking. I sprinkled a very high-class flake salt on top alongside the chives, which I discovered should be done very sparingly. The heat of the pepper and the texture of the cheese came out perfect underneath the brightness from the chives. This will be my new go-to omelet … if I may only continue to find the elusive pepper Boursin in my local grocery stores.