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15 simplified Julia Child recipes to celebrate her birthday in style

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Gourmandize
Rolled Omelette 14/15

Rolled Omelette

To make this classic french omelet for 1, you’ll need 2 or 3 eggs, a pinch of salt and pepper, and 1 tablespoon butter. Start by vigorously beating the eggs in a bowl using a fork, along with the salt and pepper. Then put the butter in a pan on high heat. Move the pan around so that the butter coats it entirely. When it starts to becomes foamy, pour in the eggs. Don’t touch them for about 3-5 seconds or until you see them start to firm up. Then start jerking the pan vigorously towards you, so that the omelet flips and rolls onto itself. If you can’t master this movement, simply fold the omelet into a roll using a spatula. (It’ll be our little secret!).


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VIDEO: Tarte Tatin with Cherry Tomatoes

This French classic gets turned upside-down with tangy, caramelized cherry tomatoes!

INGREDIENTS

  • Bread, in chunks
  • Grated Parmesan
  • 1 Egg
  • Salt and pepper
  • Italian Seasoning
  • 1 Cup of milk
  • Sugar
  • Balsamic vinegar
  • Cherry Tomatoes
  • Prosciutto

METHOD

  1. In a bowl, mix together the bread chunks, grated Parmesan, egg, salt, pepper, Italian Seasoning, and cup of milk.
  2. In a pot, combine the sugar and Balsamic vinegar. Bring to a boil until it has reduced (it should be a little thicker).
  3. Slice the cherry tomatoes in half, and place them in a single layer in a baking dish.
  4. Cover the tomatoes with the reduced vinegar and a layer of Prosciutto. 
  5. Cover everything in a layer of the bread mixture, and cook at 350°F for 20 minutes.
  6. Remove from oven, flip upside-down... and enjoy!