The butter foaming in the hot pan, that little golden smoke rising — Sunday starts well when it starts like this. This loaded omelette is ten minutes of cooking for a result that looks like a real restaurant brunch, made at home with whatever you have in the fridge.
Ingredients :
- The eggs — Take them out of the fridge twenty minutes before cooking. Eggs at room temperature whisk better, cook more evenly, and yield a more flexible omelette. It’s a detail that really changes the final texture.
- Heavy cream — Just a tablespoon in the egg mixture. This is what gives that velvety texture we’re looking for — not rubbery firm, but not liquid either. 30% fat crème fraîche works the same if you have no other option.
- Turkey ham — Cut it into one-centimeter cubes rather than leaving it in slices. This allows it to brown in the butter and develop a slightly grilled edge. Get it plain rather than smoked — otherwise it takes up too much space flavor-wise.
- Cheddar — Grate it yourself if you can. Pre-shredded cheddar in bags contains anti-caking agents that prevent smooth melting. A medium cheddar grated at the last minute melts much better and gives real golden strings.
