Simple suppers: omelette au brocciu frais

Perhaps unsurprisingly, I subscribe to the Julia Child school of thought that a great omelet makes for a great dinner in a pinch.

So for this installment of simple suppers, here is the perfect summer omelet, made with sheep’s milk cheese and fresh mint.

Use very fresh eggs – they will make the omelet extra silky smooth.

Brocciu is a Corsican sheep’s milk cheese I love to pick up at the market in South of France. You can always substitute one of its French cousins – a fresh brebis or a creamy brousse.

Double the recipe if you want to make a larger omelet for two or three.

{ps. for more uses of mint in cooking, read my herb primer here}

Omelette au brocciu frais

(serves one)

You’ll need:

• 2 eggs
• 1 oz fresh brocciu cheese
• 1 T olive oil
• 1 T water
• 2 T chopped fresh mint leaves + some for garnish
• salt, pepper

1. Use a fork to break up the cheese into small pieces. In a bowl, combine the eggs and the cheese and beat lightly with a fork until creamy. You don’t need a frothy mixture here. Season with a bit of salt and pepper (the cheese is fairly mild itself).

2. Heat up a tablespoon of olive oil in a large pan over medium heat. Add all of the omelet mixture to the hot pan at once and don’t touch it for the first few minutes of cooking.

3. Once the omelet “catches,” you can pull back the edges gently, letting the runny egg run to the sides to cook evenly.

4. Chiffonade the fresh mint leaves. Scatter them in the middle of the omelet when it is almost ready and the center is set, then fold in half and take off of heat.

Serve immediately, garnished with a few more mint leaves.