I am not one to get hung up about what one calls various food iterations. I call this an omelette. What others may call it does not matter much to me! Why? Because we really enjoy this dish!
First, use a covered skillet, not a frying pan. Cut up a bunch - and I mean a lot - of fresh herbs (preferably, rosemary, sage, marjoram, and thyme), add some olive oil to the skillet (maybe a little sunflower oil, too) and brown up the herbs. Yes, it will splatter a bit, but that's why a covered skillet comes with a cover! Then add some things "selon le marche". Last night, for me, it was carrots, some artichoke hearts (bottled), and mushrooms. Add a spoonful of tomato paste to thicken it all up a bit, a little red wine, and cook that til it looks to be well done. Careful not to let the liquid level get too low, but cook it long enough so there is very little slush in the skillet. Then sprinkle a little milk in some eggs, whip them up, move the contents of the skillet to one end, and pour the egg/milk mix into the other end. Let it sit for a moment, at pretty high heat, and then rock the skillet in the direction of the non-egg stuff. Let the egg mix work its way through all of that all the way to the other side of the skillet. When you return the skillet to a flat position, if you had the non-egg stuff just the right constituency, it will not spread to the other side of the skillet. Keep cooking the whole thing at high heat and when the liquid stuff on top is all gone - repeatedly turning the skillet to get it to the edges - then flip the mostly egg side onto the other side. It will turn pretty well, but don't worry about it if it all breaks up. Just get it all into a pile about the half the width of the skillet, slide it to the center of the skillet and cook for a few more minutes until all of the liquid is pretty much gone. Then serve and enjoy!
First, use a covered skillet, not a frying pan. Cut up a bunch - and I mean a lot - of fresh herbs (preferably, rosemary, sage, marjoram, and thyme), add some olive oil to the skillet (maybe a little sunflower oil, too) and brown up the herbs. Yes, it will splatter a bit, but that's why a covered skillet comes with a cover! Then add some things "selon le marche". Last night, for me, it was carrots, some artichoke hearts (bottled), and mushrooms. Add a spoonful of tomato paste to thicken it all up a bit, a little red wine, and cook that til it looks to be well done. Careful not to let the liquid level get too low, but cook it long enough so there is very little slush in the skillet. Then sprinkle a little milk in some eggs, whip them up, move the contents of the skillet to one end, and pour the egg/milk mix into the other end. Let it sit for a moment, at pretty high heat, and then rock the skillet in the direction of the non-egg stuff. Let the egg mix work its way through all of that all the way to the other side of the skillet. When you return the skillet to a flat position, if you had the non-egg stuff just the right constituency, it will not spread to the other side of the skillet. Keep cooking the whole thing at high heat and when the liquid stuff on top is all gone - repeatedly turning the skillet to get it to the edges - then flip the mostly egg side onto the other side. It will turn pretty well, but don't worry about it if it all breaks up. Just get it all into a pile about the half the width of the skillet, slide it to the center of the skillet and cook for a few more minutes until all of the liquid is pretty much gone. Then serve and enjoy!
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