22 February 2011
Today I made A Pretty Good Omelette (whatever the French may say)
This morning I was studying food culture of Provence in France, and then it became my top priority to cook a tasty brunch for us, instead of writing an essay. So I decided on an omelette. Cooking an omelette for a chef is scary, but I think it came out pretty good even if I say so myself. The trick is to cook it just for the right time so that the inside is still a little runny. Traditionally the outside should have no colour, but mine wasn't really traditional, with lots of filling as well ; red pepper, rocket and pecorino cheese, with a little pesto, salt and pepper.