Classic!Basically, the same ingredients that are used to make the custard filling for Quiche Lorraine are used to make Omelette Lorraine. Lardons (bacon), onion, egg and cheese are the basic ingredients. Ham is optional and it is usually only added if the lardons are not meaty enough.
Hickory Smoked Bacon was used in today's recipe because it has such a nice flavor. The smoked bacon is crusted onto the omelette and not sprinkled over it. Smoked bacon is already cooked, so it can be lightly sautéed.
Sweet Onion are best for Omelette Lorraine. Bermuda Onion has a nice sweet flavor when it is sautéed. In fact, many dubious chefs substitute Bermuda Onion for shallot, because the flavor is so sweet and the color is nearly the same.
The choice of cheese makes a difference when making an Omelette Lorraine. Gruyere is the original choice of cheese for Quiche Lorraine, but it is not always available at a fair price. Imported Swiss Emmentaler or French Madrigal are nice choices too. Domestic American Swiss Cheese usually lacks flavor, because it is mass produced and highly processed. Lorraine Swiss (Baby Swiss) is a domestic cheese that appeals to those who prefer a very mellow flavor.
To add a little decadence, Plugra Butter was used to make today's omelette. Plugra has an old fashion butter flavor. A dollop of Crème Fraîche is also placed on the omelette before it is folded, to add a rich cream flavor. This is a tasty breakfast omelette!
This recipe yields 1 petite omelette.
Step 1: Heat a small sauté pan over medium/medium low heat.
Add 1/2 teaspoon of unsalted butter.
Add 1/4 cup of chopped smoked bacon.
Sauté the bacon till it just starts to turn a golden color.
Step 2: Add 1/4 cup of chopped bermuda onion.
Sauté till the onions turn clear in color.
Step 3: Remove the pan from the heat.
Place the smoked bacon and onion mixture in a strainer to drain off any excess grease.
Set the bacon and onions aside.
Step 4: Whisk 2 large eggs in a mixing bowl till they are foamy. (Use 3 large eggs for a full size omelette.)
Step 5: Heat a non-stick sauté pan over medium/medium low heat.
Add 1 tablespoon of Plugra Butter.
Add the whisked eggs.
Use a rubber spatula to even the edges of the omelette.
When the bottom half of the omelette is cooked firm, remove the pan from the heat.
Step 6: Sprinkle the sautéed smoked bacon and onions on the uncooked eggs surface of the omelette.
Flip the omelette.
Step 7: Place the pan back on the heat.
Place a few thin slices of Gruyere or Swiss Cheese on the omelette.
Sauté till the eggs are fully cooked and firm.
Step 8: Remove the pan from the heat.
Spread 2 tablespoons of Crème Fraîche (or sour cream) across the center of the omelette.
Roll or fold the omelette and slide it onto a plate.
If there is any extra Plugra Butter in the pan, drizzle a little bit over the omelette.
Garnish with an Italian Parsley sprig.
Smoked bacon adds a rustic flavor to Omelette Lorraine!