• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About
  • Cookbook
  • Media
  • Recipe Index
    • Recipes by Category
    • Cultural Recipe Index
  • Podcast
  • Contact
  • The Little Ferraro Kitchen
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
The Little Ferraro Kitchen

The Little Ferraro Kitchen

World Cuisine, Made Easy

Home » Julia Child’s Omelette Roulee

Julia Child’s Omelette Roulee

by Samantha · 3 Comments

Jump to Recipe Print Recipe

My Julia Child series has kicked off in just the right time. Just recently, the  owners of Julia Child’s Facebook page contacted me and 99 other food bloggers nation wide to help recognize her 100th Birthday celebration on August 15. Until then, I will feature one of her recipes (as I am already doing) that was hand picked by master chefs, such as Thomas Keller.

I am so excited about this amazing and exiting event. If you would like to participate in all the fun…find them on Facebook and on Twitter @JC100 using #JC100.

This is the first week of the Julia Child celebration (@JC100), and omelette roulee is on the menu for today. A classic French style omelette that is all about technique and happens just as fast as you would crack eggs. I read the pages of the recipe over and over again to make sure I understood this perfectly. A proper French omelette is different than what we usually have at a local dinner. The omelette is barely colored and becomes buttery soft, while using only butter to coat the pan, of course.

Because I felt this was so techniqueley detailed, Joe and I teamed up together to make the perfect omelette roulee. He was the flipper, I was the photographer.  The key is to use a wide pan so the eggs can come together and cook for a second. (We figured that out the hard way!) Next tip, if you step away, you’ve already cooked them too much…it happens that quickly!

As for the flavorings, ‘aux fines herbes” (with herbs) seemed to do the trick on this spring morning.  A healthy sprinkling of green onion and fresh parsley was just enough to flavor the delicate eggs. Honestly, this was probably the most delicious omelet I have ever had.

 

Method:

1) Begin by heating a 7 inch non-stick skillet with 1 Tb of butter on high heat. Swirl the pan so the butter coats all over and the sides. Allow the butter to melt and watch for the butter to foam but don’t allow to brown.

2) Beat eggs in a bowl until the whites and yolks are just mixed. Add chopped herbs, salt and pepper and whisk one more time.

3) Just as the butter is foaming, pour the eggs into the pan and allow to set for about 3 seconds while swirling the pan so it doesn’t stick or overcook.

4) Now here’s the tricky part. Tilt the pan away from you slightly and begin jerking it towards you so that the eggs are folding over itself.

5) Then have your plate ready in another hand and tilt the omelet from the pan onto the plate.

Print Recipe
0 from 0 votes

Julia Child's Omelette Roulee

Excerpted from Mastering the Art of French Cooking by Julia Child. Copyright © 1961 by Alfred A. Knopf. Reprinted with permission from the publisher Alfred A. Knopf, a division of Random House, Inc.
Servings: 1 omelette
Author: Samantha Ferraro

Ingredients

  • 2-3 eggs
  • 1 Tb butter
  • 2-3 green onion or scallions chopped
  • Small bunch of fresh parsley chopped
  • Salt and pepper to taste

Instructions

  • Begin by heating a 7 inch non-stick skillet with 1 Tbl of butter on high heat. Swirl the pan so the butter coats all over and the sides. Allow the butter to melt and watch for the butter to foam but don't allow to brown.
  • Beat eggs in a bowl until the whites and yolks are just mixed. Add chopped herbs, salt and pepper and whisk one more time.
  • Just as the butter is foaming, pour the eggs into the pan and allow to set for about 3 seconds while swirling the pan so it doesn't stick or overcook.
  • Now here's the tricky part. Tilt the pan away from you slightly and begin jerking it towards you so that the eggs are folding over itself.
  • Then have your plate ready in another hand and tilt the omelet from the pan onto the plate.

 

Bon Appetit!

Share
Pin
Tweet
Email

This post may contain amazon affiliate links which means if you make a purchase after clicking one of those links, I will receive a small commission. As an Amazon Associate I earn from qualifying purchases. Filed Under: Breakfast, French Recipes

Weeknight Mediterranean Shopping List

Subscribe to get the Mediterranean shopping list and to be the 1st to get brand new recipes!

Previous Post: « Peanut-Butter Oatmeal Sandwich Cookies
Next Post: Kumquat-Orange Cardamom Bars {Guest Post} »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. brandi says

    May 11, 2012 at 11:42 am

    yours looks great, too! such a fun campaign to be a part of 🙂

    Reply
  2. Sunithi says

    May 14, 2012 at 7:58 am

    Nice ! And sooooo glad the plugin & importing into triberr is working ! Again, love the clean crisp look of your blog 🙂 congrats on a sucessfull move to WP !

    Reply
  3. Terra says

    May 15, 2012 at 8:11 pm

    Oh how fun, Julia Child is such an inspiration! I remember watching on YouTube how she shows how to make this lovely omelette. I love the technique for sure, and of course it is delicious:-) Congrats on being picked to participate in such a fun event:-) Hugs, Terra

    Reply

Primary Sidebar

Hi, I’m Samantha!

I started this blog for my love of world cuisine and cultural flavors! You’ll find everything here from Jewish recipes, Middle Eastern, Italian and more!

Read More

Order My Cookbook!

The Weeknight Mediterranean Kitchen

Buy This Book Online
Buy from Amazon
Buy from Amazon Kindle
Buy from Barnes and Noble
Buy from IndieBound
The Weeknight Mediterranean Kitchen
Buy now!

Weeknight Mediterranean Shopping List

Subscribe to get the Mediterranean shopping list and to be the 1st to get brand new recipes!

The Little Ferraro Kitchen
*Chicken Saltimbocca with Speck and Herbes de Prov *Chicken Saltimbocca with Speck and Herbes de Provence*⁠
⁠
Boy oh boy, do I have a weeknight chicken recipe for you!⁠
⁠
My version of saltimbocca takes a bit of French inspiration and in my (humble) opinion, has bolder flavors!. ⁠
⁠
Pounded chicken cutlets are seasoned with aromatic herbes de Provence and layered with basil and smoky speck, seared and finished in a light white wine sauce.⁠
⁠
Saltimbocca translates to 'jump in the mouth', which is exactly what these flavors will do. ⁠
⁠
**Recipe is live on the site, head to the link in my bio and click on the photo for the recipe!**⁠
⁠
⁠
⁠
*Homemade Preserved Lemons*⁠ ⁠ New on the site *Homemade Preserved Lemons*⁠
⁠
New on the site, is a step by step guide on making your own homemade preserved lemons with some recipe inspiration and tips.⁠
⁠
There is nothing like the aroma of preserved lemons. Citrusy, bright and floral.⁠
⁠
You just need two ingredients and about two weeks time. Then chop or slice up to use in so many things, such as tagine or preserved lemon compound butter for fish.  How good does that sound?⁠
⁠
How would you use preserved lemons?⁠
⁠
(For the recipe + tips, head to the link in my bio and click on the photo!)
*Herb and Citrus Roasted Salmon*⁠ ⁠ Oh hello t *Herb and Citrus Roasted Salmon*⁠
⁠
Oh hello there citrus season! Sure, you could take winters sunshine and bake it into a cake or curd, but there is something about citrus + salmon that never goes out of style. ⁠
⁠
Wild salmon filets are packed with a fresh herb "crust" and poached in a bright white wine lemon and olive oil marinade. ⁠
⁠
I've made this recipe with so many different variations...different herbs or with blood orange would be fantastic! ⁠
⁠
What would you make this citrus season?⁠
.⁠
.⁠
(For the citrus salmon recipe, head to the link in my bio and click on the photo!)⁠
⁠
*Braised Short Ribs with Red Wine*⁠ ⁠ What is *Braised Short Ribs with Red Wine*⁠
⁠
What is your favorite method of cooking? If I was left to one, it would be braised. ⁠
⁠
A good hard sear, then low and slow (preferably in red wine) for hours until the tough muscle fibers are forced to break down, soften and literally melt in your mouth. ⁠
⁠
A few herbs, some aromatics and then just let the braise do the rest of the work. ⁠
.⁠
.⁠
.⁠
(Head to the link in my bio and click on the photo to get this classic recipe!)
*Four Ingredient Lemon Herb Couscous*⁠ ⁠ Today *Four Ingredient Lemon Herb Couscous*⁠
⁠
Today, we're chatting about "back pocket recipes" as I'd like to call it. ⁠
⁠
Recipes that we all should know and can whip out at a moments notice. A few of mine are: creamy polenta, a bomb roast chicken and classic spaghetti and meatballs. ⁠
⁠
The other day, I shared my chicken tagine recipe and this simple lemon herb couscous would the perfect companion to those bold flavors. ⁠
⁠
What are you "back pocket recipes?"⁠
.⁠
.⁠
(Head to the link in my bio and click on the photo for the recipe, but really...just remember the 1:1.25 ratio and you're set!)
* Turkish Lentil Soup with Mint and Lemon*⁠ ⁠ * Turkish Lentil Soup with Mint and Lemon*⁠
⁠
When I think of Mediterranean cuisine, one of the first recipes that pops in my head is this robust lentil soup. ⁠
⁠
We were first introduced to this lentil soup in Istanbul and since, I have bright it to my  cooking classes, my site and in my book because everyone needs to experience how fantastic Turkish lentil soup is.⁠
⁠
Vegan and full of hearty grains such as rice, quinoa and lentils and flavored with smokey paprika and finished with fresh mint and bright lemon. This is what Mediterranean cooking is all about...bold, fresh flavors!⁠
.⁠
.⁠
.⁠
For the full recipe, head to the link in my bio and click on the photo!
*Weeknight Chicken Tagine with Preserved Lemons an *Weeknight Chicken Tagine with Preserved Lemons and Olives*⁠
⁠
When someone asked me why I don't have more Moroccan recipes on my site and in my book, well, they were right. It's not a cuisine I grew up with, yet a lot of the flavors are very similar. ⁠
⁠
I took inspiration from the classic flavors of tagine and gave my own twist on it. ⁠
⁠
Chicken is marinated in an intense spice rub with saffron, preserved lemon and spices before being seared for that crispy chicken skin. Then simmer along with aromatics, sweet and tart apricots, buttery olives and more preserved lemon. ⁠
⁠
Have you made chicken tagine? What is your twist on it?⁠
.⁠
.⁠
(For the full recipe, head to the link in my bio and click on the photo!)

Copyright © 2021 · Samantha Ferraro · Little Ferraro Kitchen · All Rights Reserved · Privacy Policy