The rain may have ruined some of the other plans that I had for today, but it was not going to ruin my breakfast. I rummaged through my fridge and found the only three ingredients that should ever be placed in an omelette: smoked salmon, cream cheese, and fresh dill. Smoked salmon is most likely my favorite food and it pairs perfectly with cream cheese and dill. I decided to challenge myself slightly, so I made a French omelette instead of the classic American omelette. There are 4 key differences between these two omelettes: French omelettes are always rolled and not folded, a French omelette can not have any color, the egg must be in very small curds, and lastly French omelettes always have the filling inside the omelette and not within the egg. To me, French omelettes are just prettier and slightly pretentious.

A nice juicy tangelo accompanied my omelette.
When I was growing up my grandfather had a tangelo tree, and they were so juicy you could jam a straw in one and drink the juice right out of the fruit. While the tangelo was quite sweet and juicy, it wasn't as good as the ones my grandpa grew.

How to make the perfect french omelette:

It is very important to use the right size pan or else there will be not enough or to much egg in the pan, which will make it nearly impossible to make a decent omelette. I like to use three eggs in a small, omelette pan. It is very important that the pan you use is non-stick. Crack the eggs into a bowl and beat the egg until it is one homogenous mixture, make sure you season! Then place some clarified butter or neutral cooking oil in the pan. The pan needs to be very hot when you make the omelette. Poor the egg in the pan, and stir rapidly using chopsticks until very small curds are achieved and the egg is almost cooked. Then turn off the heat and tap the pan on the burner hard but don't slam it. This step is very important because it creates the skin of the omelette. This is when you would add any filling you would like. If you want vegetables or meat make sure they are cooked before adding. Then roll the omelette using a rubber spatula, it is basically going to be a trifold roll. The hardest part for me is rolling the omelette seam side down on the plate. Remember though, you can always move it around when it is on the plate to fix the presentation. Also, if the omelette rips, which is very likely, you can just cover it up with a sauce or garnish, and no one will know!