A Frenchman’s Omelette

by Gerald Renaud of Morgenstern’s Finest Ice Cream

3 eggs
¼ cup milk
1 ounce butter

Beat eggs, milk and seasoning with a fork. Heat a nonstick pan. Once warm, add the butter.
Once the butter has melted, pour in the egg mixture. Mix eggs with a fork continuously, while moving the pan back and forth.
When the eggs are 80 percent cooked, stop mixing.
Leave on the burner for one minute. Push the omelette to the edge of the pan and roll with a spatula onto a plate.

Photography by Davide Luciano
Styling by Claudia Ficca

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