Plat du Jour > The Priest’s Omelette

| December 30, 2014


Lisa Harp, Valdosta Today Food Contributor:

With vacation and holidays, here’s a brunch offering sure to please.

I hope you’ve all had an enjoyable holiday with friends and family. With many of us enjoying time off and easier morning hours, I thought I’d share an omelet recipe for those late morning brunches at home. It comes from the blog, The Reluctant Gourmet.

The recipe is courtesy of Chef Eric Arrouze, who is from France where they spell omelet, omelette, if you noticed. Here’s what he says about this tasty looking recipe:

“A decadent mushroom omelette recipe with hints of Cognac and cream perfectly rolled and not overcooked, like a French chef or priest might master. Alternatively, you may substitute the chives with basil or tarragon and the scampi with lobster or shrimp.”

This recipe featured in the blog comes from Chef Eric’s new book, Child to Chef – A Gourmand In Training.

The blog author asked Chef Eric about “scampi”, thought by some as a way to prepare shrimp. However he says “scampis are langoustines” or as Wikipedia describes them, “a slim, orange-pink lobster which grows up to 10 in long, and is “the most important commercial crustacean in Europe”.

Chef Eric further states in the interview, “They are different from shrimp and much more delicate and expensive”. That translates into “very difficult to find in most supermarkets”. Therefore, we can try substituting shrimp or lobster.

Anyway, for those daring enough, here’s Chef Eric’s recipe. Enjoy!

The Priests Omelette Recipe

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 1 serving


  • 2 teaspoons grape seed oil
  • 3 eggs
  • Salt and pepper, to taste
  • 1/2 tablespoon chopped chives
  • 2 tablespoons crème fraîche or heavy cream
  • 1 tablespoon chopped shallot
  • 2 to 3 large scampi or jumbo prawns
  • 2 tablespoons of Cognac or Brandy
  • Salt and freshly ground pepper to taste
  • 1/2 teaspoon butter

How To Prepare At Home

Briefly blanch the scampi (prawns, shrimp, lobster or whatever you choose) in boiling salted water for about 30 seconds and refresh in ice cold water.

Remove the shells and cut the tails into half inch pieces.

In a bowl, beat the eggs, seasoning, and chives with a fork for about a minute or until slightly foamy.

Heat the oil in the omelette pan, add the chopped shallot and cook for about a minute without browning. Add the diced scampi and cook on low heat “for a minute then flame with Cognac. (Be careful when you “flame” the Cognac. It can be dangerous!”

Add the crème fraîche and simmer for a few minutes or until sauce has thickened.

Briefly beat the eggs again and add to the pan. Turn the heat down to low and use a fork to scramble the stir the eggs. As the eggs set on the outer edges of the pan, use a fork (or a wooden spatula if you are using a non stick pan) and draw them toward the center of the pan.

Repeat as needed while shaking the pan to allow any uncooked liquid set and cook until eggs almost form a large pancake. With a spatula, lift up and fold.

When the omelette sets, slide onto a serving dish. Fold a second time to create a rolled shape with the omelette.

Wipe the pan with a piece of paper towel then add butter to melt. Brush the top of the omelette with the melted butter to make it shiny; this is called to “lustrate” the omelet – it’s a must in the art of omelet making.

Serve immediately.

Photos courtesy The Reluctant Gourmet

Valdosta > SGMC Offers Free Cervical Cancer Screening
Bush | Pay Yourself First
Filed in: Features, Living

Comments are closed.