Do you know how I often I think of going to France for a holiday? Every time we drive to Ikea. Because inevitably I spot that sign that points to France and in that moment I am so tempted to turn right to go to Calais. I know Brad would never go for it but still I shout out, “Get your passports out we are going to France!” We end up spending the day in Ikea eating Swedish meatballs instead of wonderful French omelettes but that is life.
When Expedia presented their World on a Plate bloggers challenge I was happy to learn it was French food I had to cook. Although I couldn’t be in France every time the desire hit I could still enjoy the delicious food that country produces and pretend I am in a Parisian bistro. Omelette immediately popped into my mind. I love French omelettes for their simplicity, versatility and taste. Growing up it was my number one after school meal and I still love them!
Omelettes get a reputation of food too finicky to make, which is completely untrue. It seems that the hardest part of making a French omelette is folding it but guess what… you don’t have to do it! Just skip folding altogether and enjoy an authentic French omelette more often. My mom never did the folding, I never do it and I just learned that Ina Garten doesn’t either in her book “Back to Basics”. Well if the Barefoot Contessa herself couldn’t be bothered why should we?!
The most important thing to do is to get all of your ingredients ready before you start because things happen fast and you won’t have time to chop and peel and whatever else you are doing.
- 1 tbsp olive oil
- 50 g bacon lardons or 4 bacon strips, chopped
- 1 medium potato, boiled and diced
- 1 small courgette/zucchini, cut into ½" dice
- 4 eggs
- 2 tbsp whole milk
- 1 spring onion, sliced
- Prepare all ingredients.
- Heat 1 tbsp of olive oil in a medium sized pan and cook bacon lardons for 5 minutes until most of the fat has been rendered and they are slightly crispy.
- Remove bacon on a paper towel lined plate and set aside.
- Brown diced potato and courgettes with a pinch of salt until golden.
- While potatoes and courgettes are cooking whisk eggs, milk and salt in a small bowl.
- Pour the egg mixture into the pan, add bacon bits and sliced spring onion. Turn the heat to low and cover with a lid for 5-7 minutes until eggs are set.
- Serve immediately.
For more inspiration find a selection of French dishes here:
However, if none of them satisfies your cravings for authentic French cuisine book your holiday to France at Expedia and tell me all about it!!