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Corsican Mint Omelette
5 from 32 votes

Corsican Mint Omelette

The Corsican Mint Omelette is a softly cooked egg dish infused with chopped fresh peppermint leaves and optional brocciu or goat cheese. Unlike folded French omelettes, it is served flat and slightly runny in the center, creating a tender and moist texture. The combination of fresh mint and creamy cheese adds a bright herbal note and richness to the eggs.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 3
Calories: 241 kcal
Course: Main Course, Lunch, Dinner
Cuisine: French

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

    Cup of Yum
  1. 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.  
  2. Heat the olive oil in a non-stick omelette pan over a medium heat.
  3. 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.
  4. 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.