Making the Easter omelette (or “omelette pascale”) is a tradition in the South of France. Here in Ariège, we take advantage of Easter to have the first picnic of the year and get together with friends and family. It's the perfect opportunity to spend a beautiful day outside surrounded by the people (and dishes) you love!
The particularity of this dish? It is flambéed with brandy (plum or pear)!
![omelette-de-paques]()
The Easter Omelet ![]()
Once served!
Let's talk little, let's talk well, here is the recipe:
Ingredients for 4 persons
- 8 eggs
- 200 grams of sugar
- 3 tablespoons sugar for flambéing
- Plum brandy, or rum
- A little oil
- A pinch of salt
preparation
Beat whole eggs in a dish and add sugar and a pinch of salt. Save a little sugar for flambéing. Heat the oil in a frying pan that does not stick. When the pan is hot, add the beaten eggs.
Make your omelette according to your taste, cook for about 2 minutes. Raise the edges and fold your omelette. Take the pan off the heat.
While the omelet is cooking, heat the alcohol in a separate saucepan.
Add 3 tablespoons of sugar to the omelet. Pour the hot alcohol over the omelet. Your omelette is on fire, is it time to serve? Don't wait for the omelette to cool, it's better when it comes out of the heat!
Bon appétit!
