Always the best scenes are really the ones with two people just talking to each other, this time under the table.
But what about that omelette? So just watch her - she separated three eggs and only used the yolks. I think she had a medium-sized pan on a medium heat, with a good knob of butter, and when it was hot, she added the beaten-up eggs (I like a pinch of salt in mine) and just swirled them round briefly, and let them cook for a short time, till the omelette was just cooked, still slightly runny on top, not overcooked, not a hint of brown.
Then she added a roll of Boursin. In the UK it doesn't come in a tube, and it's Garlic and Herbs. Get it out of the fridge beforehand and let it come to room temperature, and mould it into a roll (I used about a third of a pack). Place it on the omelette, immediately roll it up, dish it up onto a heated plate, and crumble a few crisps over it.
No guarantees of success if you try it, but that's how I made mine and it was very good indeed.
But what about that omelette? So just watch her - she separated three eggs and only used the yolks. I think she had a medium-sized pan on a medium heat, with a good knob of butter, and when it was hot, she added the beaten-up eggs (I like a pinch of salt in mine) and just swirled them round briefly, and let them cook for a short time, till the omelette was just cooked, still slightly runny on top, not overcooked, not a hint of brown.
Then she added a roll of Boursin. In the UK it doesn't come in a tube, and it's Garlic and Herbs. Get it out of the fridge beforehand and let it come to room temperature, and mould it into a roll (I used about a third of a pack). Place it on the omelette, immediately roll it up, dish it up onto a heated plate, and crumble a few crisps over it.
No guarantees of success if you try it, but that's how I made mine and it was very good indeed.