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Corsican Omelette

by . Featured in NIGELLA SUMMER
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Introduction

Bear with me — as telephonists like to say — while I gush for a bit. This has to be the world's best omelette. I call it Corsican not because it stems from any in-depth research into, or indeed intimate knowledge of, the food of Corsica but because it is the adaptation, from memory, of the best thing I ate there on a holiday many years ago. In Corsica, the cheese used would be Brocciu, a soft, sharpish cheese made with ewe's milk and whey, but I find the best subsitute to be goat's cheese over here.

Think of this more as a lunch or supper dish, although I wouldn't turn it down at any time of day.

And please read the Additional Information section at the end of the recipe before proceeding.

For US cup measures, use the toggle at the top of the ingredients list.

Bear with me — as telephonists like to say — while I gush for a bit. This has to be the world's best omelette. I call it Corsican not because it stems from any in-depth research into, or indeed intimate knowledge of, the food of Corsica but because it is the adaptation, from memory, of the best thing I ate there on a holiday many years ago. In Corsica, the cheese used would be Brocciu, a soft, sharpish cheese made with ewe's milk and whey, but I find the best subsitute to be goat's cheese over here.

Think of this more as a lunch or supper dish, although I wouldn't turn it down at any time of day.

And please read the Additional Information section at the end of the recipe before proceeding.

For US cup measures, use the toggle at the top of the ingredients list.

Corsican Omelette
Photo by Petrina Tinslay

Ingredients

Serves: 1

Metric Cups
  • 3 large eggs
  • Maldon sea salt flakes
  • pepper
  • 15 grams butter
  • leaves from 4 good-sized sprigs fresh mint (shredded)
  • approx. 100 grams thick slice of a chevre log
  • 3 large eggs
  • kosher salt
  • pepper
  • 1 tablespoon butter
  • leaves from 4 good-sized sprigs fresh mint (shredded)
  • 4 ounces thick slice of a chevre log

Method

  1. Beat the eggs and season with salt and pepper. Melt the butter in a frying pan approximately 25cm / 9 inches in diameter.
  2. When the butter has melted and is bubbling, throw in most of the shredded mint, saving some for sprinkling on top at the end. When it has sizzled in the butter and become vibrantly green, pour in the beaten eggs and tip the egg around the pan. Crumble the cheese over the omelette and cook, lifting the sides and swilling the pan around to let any runny egg cook in the heat underneath.
  3. When the top of the omelette looks nearly set but still gooey, fold into three lengthways — in other words, fold in two sides, leaving a strip of white-blobbed omelette facing up in a strip in the middle — and slide on to a plate. Sprinkle with the reserved mint and eat.
  1. Beat the eggs and season with salt and pepper. Melt the butter in a frying pan approximately 25cm / 9 inches in diameter.
  2. When the butter has melted and is bubbling, throw in most of the shredded mint, saving some for sprinkling on top at the end. When it has sizzled in the butter and become vibrantly green, pour in the beaten eggs and tip the egg around the pan. Crumble the cheese over the omelette and cook, lifting the sides and swilling the pan around to let any runny egg cook in the heat underneath.
  3. When the top of the omelette looks nearly set but still gooey, fold into three lengthways — in other words, fold in two sides, leaving a strip of white-blobbed omelette facing up in a strip in the middle — and slide on to a plate. Sprinkle with the reserved mint and eat.

Additional Information

For vegetarians make sure the chevre is a brand that doesn't contain animal rennet.

MAKE AHEAD / STORE:
It is not advisable to make ahead or store.

For vegetarians make sure the chevre is a brand that doesn't contain animal rennet.

MAKE AHEAD / STORE:
It is not advisable to make ahead or store.

Tell us what you think

What 4 Others have said

  • Thank you for this recipe! I’ve been making it for yonks (since I got Forever Summer) and it’s always wonderful! A revelation for those I make for the first time. Delicious! Thank you!

    Posted by AllieTaylor on 26th June 2023
  • I grow mint on my back patio just so I can make this occasionally--I love it. It's easy, interesting, and tastes wonderful. But mine always turns out more like scrambled eggs--I haven't yet learned the tri-fold method!

    Posted by Amyred on 27th April 2015
  • It would probably have been brocciu (or brousse, depending on the time of year) which in fact is a ewes' cheese rather than a goats' cheese. Ricotta is reckoned to be the closest easily-available cheese in the UK, but I don't find it works that well, particularly in fiadone, the sublime Corsican dessert. It might work better in an omelette, but a good gooey goats' cheese would probably fit the bill, even if not necessarily being perfectly authentic!

    Posted by FractalAngel on 6th April 2013
  • I made this a few minutes ago for breakfast and it is delicious!!!!! I love the taste of the cheese and the mint in the omelette .... absolutely a good way to start your day. :-)

    Posted by nikkimarters on 3rd October 2012
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