We love a frothy TV show like Emily in Paris because of the escape it provides. Whenever life is feeling a little too humdrum, the Netflix series is there to offer a complete fantasy: a world in which a 22-year-old from Chicago with little life experience can move to Paris where she is hailed as a marketing genius, genuinely pulls off berets, and finds herself in a love triangle between a cute French chef and a cute London businessman. Science fiction!
The Emily in Paris universe is so delightful and enviable that we are constantly trying to find ways to co-opt it. We follow the exact skin-care routine of Philippine Leroy-Beaulieu hoping to look more like Sylvie. We splurge on phone cases that match Emily's unique vintage camera case. And now, we can make chef Gabriel's famous omelette – you know, the one that is so good Emily swears she's never properly eaten the egg dish before.
The recipe comes courtesy of Emily in Paris: The Official Cookbook, which you can preorder now before it becomes available wherever books are sold on 16 August.
In it, you'll find over 75 recipes inspired by the Netflix series. Think Chicago-style deep-dish pizza and the kind of classic French dishes that Gabriel might serve in his restaurant. It's the perfect thing to cook your way through while you wait for season three. So bon appétit!
Gabriel’s Omelette aux Fines Herbes
Who could resist a cute French chef teaching you how to cook? Not Emily. “Oh, my God! I feel like I’ve never had an omelette before. This was amazing.” With just a flick of the wrist and a few tips, you can make your own French‐style omelet. Be sure to use a well‐seasoned pan, just as Gabriel did –“That’s the secret to our omelettes. We never clean. We let things season.”
Makes 2 servings
4 large eggs
1 tablespoon minced fresh chives, tarragon, flat-leaf parsley, and chervil, in equal parts, or fresh herb mixture of choice
Fine sea salt
2 tablespoons unsalted butter
In a bowl, whisk together the eggs, half of the herb mixture, and a pinch of salt.
Warm a 7- or 8-inch nonstick frying pan over medium-low heat. Add 1 tablespoon of the butter, tilting the pan as it melts to distribute the butter evenly over the pan bottom. Pour half of the eggs into the pan.
Let the eggs heat slightly, then use a rubber spatula to stir the eggs vigorously until creamy but very softly scrambled. Make sure the eggs are not sticking to the bottom of the pan. If they are, gently loosen them with the spatula. Spread the eggs in an even layer. Remove the pan from the heat and, lifting the handle, tilt the pan away from you, and then gently roll the portion of the omelette nearest you over itself. Now, gently ease the omelette to the far edge of the pan and carefully fold the overhang over the top, overlapping the first fold. The omelette should have an oval shape and not be browned.
Slide the omelette onto a serving plate and top with half of the remaining herb mixture. Serve at once. Repeat to make the second omelette with the remaining eggs, first wiping out the pan and then melting the butter before proceeding.
This article was originally published on GLAMOUR US.
