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1
In a bowl, beat the eggs, granulated sugar, and Cointreau together until smooth.
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2
In a 7- or 8-inch nonstick omelet pan, heat the butter over medium-high heat.
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3
Add the egg mixture to the pan and rapidly and constantly stir with a wooden spoon.
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4
If you can, gently shake the pan at the same time.
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5
When the eggs are nearly set, yet a little liquid still remains, stop stirring and shake the pan for a couple of seconds, making sure that the bottom of the pan is completely covered by the egg.
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6
At this point, the eggs should be set, yet still moist.
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7
Stop shaking the pan and allow the bottom of the omelet to firm slightly, 4 to 5 seconds.
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8
(After making several omelets, you will be able to stir and shake the pan simultaneously.)
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9
Fold the omelet into thirds by lifting the handle and tilting the pan at a 30-degree angle.
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10
With the back of the spoon, fold the portion of the omelet nearest you toward the center of the pan.
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11
Gently push the omelet forward in the pan so the unfolded portion rises up the side of the pan.
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12
Using the spoon, fold this portion back into the pan, overlapping the first fold.
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13
Turn the omelet out onto a serving plate so that it ends folded side down.
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14
Dust with confectioners sugar and serve immediately.
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15
Variations
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16
Omelette au Rhum (Rum Omelet): Substitute rum for Cointreau.
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17
Omelette aux Fraises et au Cointreau (Strawberry Omelet with Cointreau): Place 3 tablespoons diced strawberries across the center of the omelet before folding in step Decorate with 2 strawberry halves.
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18
Omelette aux Fraises (Strawberry Omelet): By omitting the Cointreau from the above variation, the omelet becomes a breakfast treat for the whole family.
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19
Omelette vallee dAuge (Omelet with Apples and Calvados): Substitute 2 tablespoons Calvados for the Cointreau.
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20
Place a few tablespoons of sauteed apples down the center of the omelet before folding in step Decorate with additional slices of sauteed apple.
