French Omelette American Style #recipe with @sloanetaylor2 #author of French Tart

French Omelette American Style

By Sloane Taylor

Although Mark Anderson, the hero in my short story French Tart, knows exactly how to use his hands when he wants, he's at a complete loss in the kitchen. Chef-in-the-Making Donatienne Dubois can't understand his problem. What is simpler to prepare than a cheese omelet? Here's the easy recipe I loaned Donni for her cooking class. Below that Mark and Donni are hard at work. Well, at least one of them is.

Cheese Omelet
1½ tbsp. butter
2 tbsp. onion, coarsely chopped
2 large eggs, beaten well
pinch of ground thyme
freshly ground pepper to taste
small handful extra sharp cheddar cheese, shredded
small handful aged Swiss cheese, shredded
Chives or parsley to decorate

Preheat 250°F.



Use an 8-inch, non-stick skillet, to melt butter over medium heat. Add onion and sauté until translucent. Shuffle the pan often so the onion doesn’t burn

Whisk together eggs, pepper, and thyme, then pour into the hot pan. Gently swirl the pan to prevent the eggs from sticking. As they set, carefully lift the edges to allow raw egg to flow onto the hot pan.

Sprinkle the cheeses evenly across the eggs. Flip one side of the omelette over the other to make a half-moon. Slide onto a plate and set in the oven while you prepare more omelettes.

The finished omelette will be a nice yellow color with the cheese melted. Sometimes they will brown a bit. Don’t worry, this does not affect the delicate taste.

Bon Appétit...Satisfy all your cravings at cooking school.

Determined to prove herself and shed her party girl image, Donatienne Dubois pins her hope on the exclusive cooking school in Nice, France. One by one her expectations are shattered by a foul-mouthed parrot, a bogus Michelin chef, and a headmistress with a heart of tungsten steel. Donni’s lifesaver is a bad boy too hot not to handle.

Mark Anderson is incognito and hating every moment. To pose as a student while keeping tabs on a rich wild child is his version of hell, until he partners with the dish of Crème Brulée good enough to eat.

Class takes on a whole new meaning as Doni and Mark heat up the kitchen when they discover honey has better uses than sweetening tea.

EXCERPT
Mark pasted a cheery smile on his face. Hell, he was getting the hang of this cooking stuff. He tipped the mountain of cheese piled on his platter and leaned closer to the stove, eyeing the pan that looked too small to hold it all.

“Stop!” Doni held up her tiny hand. “You cannot toss all that in here.”

He stumbled backward. What the hell? He’d done exactly what she told him. She couldn’t blame him because the damn block of cheese grated up to Matterhorn size.

“Are you sure you’re in the right cooking school?” She threw in a handful of the white shreds and shuffled the pan until one side of the omelet flipped over the other.

“Are you sure it’s cooked?” He pointed at the pan. “Looks kind of pale to me.”

“Are you sure you know anything about food?” She glared at him while wiping her slender fingers on a striped blue towel. “Sebastien, this is the easiest dish we’ll prepare. What’s going to happen when we advance to boeuf à la mode and present it?”

Now she had him on this present thing, let alone whatever the hell kind of food she meant. If it even was food.

“No problem. I’m your man and ready to step up to the plate.” Dammit. How stupid was that, to make a baseball reference? Quick, change the subject. “What’s next?”

She handed him a coffee cup.

Good, a caffeine jolt would go good about now.

“Snip the chives.”

“Ah, sure.” He gingerly took the mug, wondering what the hell she expected of him.

“These, Sebastien”—she waved a handful of limp skinny green sticks at him—“are chives. From the onion family.” She shook her head, then slid the omelet onto an oval platter. When he didn’t move, she slapped a pair of scissors into his palm. “Do I have to do it for you?”

“You don’t have to be insulting.”

“I apologize.” She tossed her head to move a thick strand of hair from her cheek. He looped the blonde lock around his finger—pure silk—then curled it behind her ear. Her breath quickened and his heart swelled. He leaned into her, needing to taste her pink lips. The sweet aroma of flowers filled his lungs.

“Chives.”

Before he could say anything, Chef edged between them.

“Interesting.” Chef took the platter from Doni. “Perhaps a bit plain, do you not think?”

She gasped when he grabbed a handful of some chopped green thing and plopped the wad on her omelet, obliterating the light-colored food.

Pierre flapped overhead, squawking like he had steak knives shoved up his ass. He hovered over the platter, then plop!

“We are always whipping up something new in the kitchen.” Chef sniffed and raised his fist to the bird. “This, however, can never be on a menu.”

He dropped the plate back into Doni’s hands and strolled on to the next pair of fledgling chefs.

Doni blinked rapidly as she pressed her lips tight. Mark slung an arm around her shoulder, feeling guilty as hell that he’d done nothing to stop...

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Award-Winning author Sloane Taylor is a sensual woman who believes humor and sex are healthy aspects of our everyday lives and carries that philosophy into her books. She writes sexually explicit romances that takes you right into the bedroom. Being a true romantic, all her stories have a happy ever after.

Her books are set in Europe where the men are all male and the North American women they encounter are both feminine and strong. They also bring more than lust to their men’s lives.

Taylor was born and raised on the Southside of Chicago. Studly, her mate for life, and Taylor now live in a small home in Indiana and enjoy the change from city life. She is an avid cook and posts new recipes on her blog every Wednesday. The recipes are user friendly, meaning easy.

Taylor currently has seven erotic romance books and one box set released by Toque & Dagger Publishing. Excerpts from these books can be found on her website, blog, and all popular vendors.

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