The Perfect French Omelette
Benjamin Leblanc-Beaudoin is the Chef of the Iron Kettle Bed and Breakfast located in Comber, Ontario. Recently voted Best Chef of Windsor & Essex County. A former contestant on Food Network’s Chopped Canada, Chef Benjamin is an advocate for Local Food and his B&B is a Certified FeastON culinary destination. To learn more click

The Perfect French Omelette!

Omelettes don’t have to be as massive as you may think. With the right ingredients, you can make a gourmet French omelette in 5 minutes. Asparagus are only around for a limited amount of time! Here is the recipe and the steps to creating the perfect omelette.

Producer: Wrightland Farms (Asparagus)
Other Products: (Lee and Maria's Market)

Ingredients (per omelette):

  • 2 Large Eggs
  • 1 Tablespoon of butter
  • 1 Tablespoon of freshly chopped soft herbs (parsley or chives or basil)
  • ½ Cup of grated Ontario Cheddar
  • ½ Cup of cooked asparagus
  • 1 Pinch of Salt & Pepper

How to cook asparagus:

  • Cut asparagus to desired length (typically removing 1-2 inches of the wood-like stem, from the bottom.)
  • Bring water to a boil on high heat. Once your reach a rolling boil, add asparagus for 30 seconds.
  • Transfer from pot into a strainer.

Making the perfect omelette:

  • Whisk the eggs together with a fork, carefully breaking the yolk.
  • With a non-stick pan preheated on a medium burner, melt your butter.
  • Once the butter has melted, immediately add the eggs, and scramble gently for 10 seconds.
  • Let the egg (liquid) cover the bottom of the pan wait until the egg mixture cooks through (approximately 1 minute) and add your pinch of salt and pepper.
  • At this point the egg resembles a thin crepe. Lay out your asparagus in the middle of the omelette (a line) and cover with cheese and fresh herbs.
  • Once the cheese has started to melt (1 minute), fold both sides of the omelette onto the asparagus
  • flip onto a plate using the pan as your spatula