A good day for a hazlenut omelet

Now you may be wondering how this all came about, making an omelet with hazelnut powder, but the thing is, I'm not sure I remember exactly. Juliette tells me that it may  have been back in the late summer, early autumn. That's when we were first experimenting with the crême d'amande and poudre d'amande (almond cream and almond powder) put out by La Mandorle and discovered that they also make a powdered hazelnut (among other related products). Whatever the inspiration was that led me to try it, I wish it would come around again more often. It works.

How it can be done

Chop up a small to medium onion and saute it in olive oil with a heaping teaspoon of curcumin. Keep stirring until all the curcumin has been dissolved, then turn down the heat to the lowest setting and let the onions cook slowly until they turn golden and soft. Add two teaspoons of the hazlenut powder and a little more olive oil, just enough to keep the resulting paste from sticking. Cook slowly until you're ready for the eggs, then turn the heat to maximum and wait for things to get really hot. Four or five eggs with just a tiny pinch of salt, stirred, not whipped (to paraphrase an old Ian Fleming line). Just before the omelet pan begins smoking, pour in the eggs. If you've got enough heat, the eggs will sizzle and bubble a bit. When bubbles appear on the surface, lift them with your wooden spatula to let runny egg flow in. Do this often, causing the egg "crepe" to grow larger and larger (to about the diameter of your serving plate). Once the runny egg has turned into either cooked egg or creamy, remove from the heat, fold twice, and slide onto a serving plate and cut into two servings.