Julia's Omelette


Julia's Omelette

Often a test of culinary skill, many home chefs relegate the attention to detail needed to perfect the omelette to Sunday brunches in fine hotels. This Brazilian recipe, however, could be called the "world's easiest omelette"--a task easily mastered with the first attempt. The eggs are stabilized with a bit of starchy flour and creamy moistness assured with the addition of Greek yogurt. No more watery eggs with rubbery, overcooked edges. Delicious on its own, this omelette is easily tailored. Limit fillings to just two additional tablespoons so that it does not break when folded and flipped. The options are endless, but mushrooms sliced on a mandoline and sautéed in olive oil with fresh thyme leaves, a few fresh baby spinach leaves, or paper thin slices of smoked salmon with a dollop of crème fraîche and snipped chives take this humble egg dish to new heights.



1 egg

1 egg white

2 tablespoons Greek yogurt

1 tablespoon cassava or 2 tablespoons tapioca flour

1 tablespoon water

2 tablespoons shredded cheese

Sea salt & freshly ground black pepper

Spray olive oil

Sliced sauteed mushrooms, avocado, roasted tomatoes, herbs, lox, optional




1. In a small glass bowl whisk the egg and egg white together vigorously. Add the flour to the egg mixture and whisk until the flour is fully incorporated and the mixture is slightly more voluminous. Add the yogurt and water and whisk until thoroughly combined.

2. Spray the oil onto the surface of a 10" non stick skillet. Turn the heat to medium and pour in the egg mixture, swirling to evenly distribute the mixture in the pan.

3. Just as the egg begins to set, sprinkle the surface of the egg with the cheese, salt, and pepper.

4. Using a rubber spatula, gently lift one side of the egg up and fold it over making a half moon. When the underside begins to ever so slightly brown, flip and cook for another minute until the second side also has light golden spots.

5. Slide from the skillet on to a SERVING PLATE and serve with garnishes.




Kitchen Notes

Cassava flour (the whole ground root of the cassava plant), is a gluten free, grain free, and nut free flour with a silky consistency and neutral taste. It is a staple in Brazilian markets, but is also sold in the gluten free sections of most Whole Foods stores. Tapioca flour (starch extracted from the cassava root) is available in nearly all supermarkets. If making multiples, place the finished omelette on an oven proof plate, cover and put in an oven preheated to 120 degrees F. Slice each omelette in half for brunch offering, or leave double the size if serving on its own.