The idea for this omelet came from Joel Robuchon’s book on his Sunday menus (Les Dimanches de Joel Robuchon); the famed French chef is known for his classic, down-to-earth cuisine and this one was entitled omelette du prêtre or priest omelet. It is a perfect solution when you have just a few minutes to spare. A can of tuna, a few eggs, some herbs or a shallot are all that’s needed.
INGREDIENTS: 2 servings
- 4 large eggs
- 1/4 cup of chopped dill or parsley or onion or shallots (or both)
- 1 can tuna (3 oz)
- olive oil, as needed
- salt, pepper
Mix the ingredients in a bowl; heat 1/3 cup of olive oil in a skillet; pour the omelet and cook for a few minutes until set, pushing the uncooked batter into the hot skillet with a wooden spatula. Serve.
Last days of cool weather in Deir el-Qamar (Chouf mountains).
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