Ok, this was actually last night’s dinner, but tonight’s dinner is likely to consist of frozen (meatless) pizza, salad, and beer. However, we had a quintessentially French meal last night that happened to contain no meat, so here it is.
That’s right, hard boiled eggs! Yum.
Just kidding. But these very eggs formed the base of a delicious omelette. Nick got home pretty late last night, so I wanted to make dinner as simple as possible. I started with two leeks, chopped, rinsed, and sautéed in butter.
While the leeks cooked, I combined the eggs in a bowl with salt, pepper, and a little milk, and lightly beat the mixture with a fork. As soon as the leeks started to get some color, I poured the eggs over the top.
If I had a proper oven, we’d be having a frittata for sure. But no, this is France. We must have omelettes! So when the eggs were nearly cooked through, I sprinkled on some grated Emmenthal cheese and did my best to fold the thing in half. (Which I realize is the American way of making omelettes, but how else are you supposed to deal with a six-egg monstrosity? The French have the good sense not to make their omelettes so freaking huge.)
I turned off the stove and let it finish cooking off the radiant heat while I made a quick vinaigrette and rinsed some salad greens. The vinaigrette was really beautiful and emulsified due to the rather high proportion of Dijon mustard I used, but I got a little cocky and added the oil a bit too fast and next thing I knew, my perfect vinaigrette was broken. Nick was particularly disappointed by this turn of events, as he had been marveling at my skill only moments before. Broken or not, the vinaigrette was ready, the omelette was cooked, and dinner was served.
It tasted even better than I thought it would, and was just the ticket for a late supper. The bread came from one of my favorite local bakeries: La Boulangerie de Véronique Mauclerc. More on her at a later date.