Corsican Mint Omelette
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
3
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Calories
241 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
French
Corsican Mint Omelette
Description
This omelette recipe involves beating six large organic eggs with salt and pepper, then cooking gently in olive oil over medium heat. The eggs are stirred away from the edges as they cook to promote even setting without browning. Before the eggs fully set, chopped fresh mint leaves and crumbled brocciu or fresh goat cheese are evenly scattered on top. The omelette is slid onto a plate, then carefully flipped back into the pan to cook the other side briefly.
The resulting omelette remains soft and slightly runny ("baveuse"), a signature texture in Corsican cooking. The fresh peppermint imparts a distinctive aromatic flavor, while the cheese adds creaminess and subtle tang. This preparation highlights the balance between tender eggs and herbaceous brightness.
Corsican omelettes are typically served flat instead of folded, and slight color on the surface or browning is not necessary. The omelette provides a good protein source and can be enjoyed for breakfast or a light meal. The recipe yields about six servings.
Ingredients
- 6 egg Organic, large
- pinch each salt
- pinch each black pepper
- 2 tablespoon olive oil Extra Virgin
- 10-15 mint leaves chopped finely, fresh; peppermint
- 50 g (2oz/¼ cup) brocciu roughly chopped or crumbled (OPTIONAL, or fresh goat's cheese
Instructions
- In a large bowl, beat the eggs with a fork just until the eggs and whites are mixed together. Add the salt and pepper, according to taste.
- Heat the olive oil in a non-stick omelette pan over a medium heat.
- Tip the egg mixture into the pan with the hot oil. As the eggs cook, quickly move around the mixture away from the sides, tilting the pan so that the liquid from the middle goes all around the outside, to enable more even cooking.
- Top evenly with the mint and cheese (if using) and, while still a bit liquid, top with a large plate and tip the omelette onto the plate. Carefully, slide the omelette back into the pan, cooking the other side just for a minute then serve the omelette with the least cooked side upright. The omelette should be soft and runny in the middle ("baveuse" or dribbling, as the French say).
Notes
- Corsican omelettes are served flat and not folded; slight browning is normal and not required.
- The omelette should be soft and runny in the center ("baveuse") rather than fully firm.
- Use fresh peppermint leaves for a bright herbal flavor characteristic of this dish.
- Brocciu cheese is optional and can be substituted with fresh goat cheese for creaminess.
- This recipe yields approximately six servings and provides about 21 grams of protein per serving.
User Reviews
Overall Rating
5
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