September Recipe of the Month: French Folded Omelette with Grilled Asparagus, Mushrooms, Herbed Tomato. • Stratford Chefs School

September Recipe of the Month: French Folded Omelette with Grilled Asparagus, Mushrooms, Herbed Tomato.

French Folded Omelette

with Grilled Asparagus, Mushrooms, Herbed Tomato.

Perfect for Brunch!












Recipe serves one.

3 eggs

1 TBS butter

To Taste Salt and Pepper

Mix eggs with fork or whisk till frothy – season with salt and pepper

Melt butter in omelette pan, until frothy and nearly browned

Add eggs and stir briskly with flat side of fork until starting to thicken

Quickly pull egg that sets on the side of pan to the center… tipping pan to allow uncooked pan to pour to the sides

Continue pulling sides to center until omelet is lightly set

Stop stirring and do not let egg brown on bottom; IF adding a filling – add at this point.



Hold pan handle in one hand and tip pan away from you

Give handle a sharp tap with other hand; to tap far edge inward (or corelle in using the same fork as previous)

Inverting pan – tilt omelette out onto warmed plate so seam side down

Shape into elliptical “Eye” shape using clean towel

Brush with melted butter and fresh herbs (or serve plain)

Sautéed Mushrooms:

1.5 lb Cremini Mushrooms, cut into quarters

2 TBS Butter

1 pc Shallot

1 clove Garlic, rasped

2 tsp Thyme, chopped

60 ml Dry White Wine

Core/wipe/chop mushrooms – pick thyme – rasp garlic

Heat large frying pan – add butter to melt – then add mushrooms

Cook over med-high heat till moisture releases

Add shallots – cook down until almost dry (au sec)

Add garlic – cook till fragrant approx. 1 min

Add thyme and white wine – deglaze to release fronde (bits on bottom of pan) then cook down till almost dry yet again – serve warm or reserve & reheat.

Omelette Garnish:

1.5 lb Mushrooms (sautéed as above)

1 bunch Asparagus, blanched

3 TBS Canola oil

To Taste Salt and Pepper

1/2 pt Cherry Tomatoes, halved

1 TBS herb Oil

To Taste Salt and Pepper

Slice tomato – season with oil, salt, pepper – grill high heat to char.

Blanch asparagus – cool – coat lightly in oil – season – then grill to char.

Wash and halve cherry tomatoes
— dress lightly in herbed oil, adding a touch of vinegar if necessary.
— season with salt and pepper – reserve




Recipe courtesy of SCS Open Kitchen Program Manager and Chef Instructor Eli Silverthorne.


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Our unique program model is method-based, hands-on, experiential, work-integrated learning, safely adapted to Covid-19 protocols.

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An enriched, immersive curriculum with exceptional standards and small classes. Collaborative, experiential learning through practical classes, Dinner Labs, and Dinners To Go, with strict adherence to Public Health requirements.

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Our approachable Chef Instructors and Guest Chefs bring diverse experience and culinary backgrounds to our collaborative, real-world learning environment.

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Profits are reinvested into our program and facilities; fundraising helps keep tuition costs realistic.


SCS is widely recognized for training cooks who become the best chefs. Our reputation is built on Alumni success stories.


*This Employment Ontario Apprenticeship In-Class Training is funded in part by the Government of Canada and the Government of Ontario.  


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