Omelette Lunaire

Omelette Lunaire

The moon, the yellow omelette,
Beaten with large golden eggs,
Sleeps on the dark horizon,
Reflects itself in the windowpanes.

Step 1. To prepare the egg mixture, use three large eggs (TJ's cage-free eggs will do fine), 3 teaspoons water, sea salt, and pepper.

Step 2. Before putting the egg mixture to the pan, prepare the filling. Use 1 serving of TJ's frozen mashed potatos. Halfway through cooking, add 1 ounce of Havarti cheese. Mix potatos and cheese together.

Pierrot in his white chefs apron,
Spies above the eaves,
The Moon the yellow omelette,
Beaten with large, golden eggs.

Step 3. With your filling sitting close by, pour the egg mixture into a heated, well buttered pan of 10" or 12". I immediately begin to agitate and roll the pan to spread the egg mixture and to avoid uneven pooling. When the mixture begins to firm up, add the fillings, spreading evenly over the omelette.

Step 4. At this point, begin shaking the pan forward and back, as if trying to rouse the omelette from a deep sleep. This moves the omelette to the the back of the pan. switch to a forward, up, and back flipping motion to achieve the final form of the omelette. Plate the omelette. You do have a plate ready, don't you?

Step 5. Eat.

His face a too-ripe apple,
Lined with concentration,
Deftly he swings the pan---
Believes he's flipped into the sparkling sky,
The Moon, the yellow omelette.

Poem by Albert Giraud
Recipe by Rollo


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