- Chef's Knife: Essential for chopping parsley and croutons finely, ensuring even cooking and presentation.
- Cast Iron Skillet: Great for searing croutons or omelets, providing even heat and a perfect texture to the dish's components.
- Mixing Bowls: Needed for preparation of ingredients like crouton mixture and omelet batter.
- Oven Mitts: For safely handling the skillet during cooking, especially when flipping omelets or transferring them to a plate.
- Digital Kitchen Scale: For precise measurement of ingredients, ensuring the correct ratio for crouton mixture and omelet filling.
- Mixing Spatula: Useful for mixing crouton ingredients and turning omelets in the skillet without sticking or damage to the pan's surface.
- Food Processor (optional): Can be used for quickly chopping parsley if preferred, although not specified as required by the original recipe.
- Paper Towels: Handy for blotting omelets and draining croutons when cooked to a crispy texture that requires drying off excess oil or water.
- Omelet Pan: A specialized pan for cooking omelets that can help ensure even cooking and easy flipping of the eggs.
- Kitchen Timer: Useful for timing each step of the cooking process, ensuring your omelets and croutons are perfectly done as per the recipe's instructions.
2 cups cubed (1/2-inch) firm white bread
3 tablespoons unsalted butter, melted
1/4 teaspoon salt
1/2 cup finely chopped fresh parsley
1 small garlic clove, finely chopped
3 1/2 oz Gruyére cheese (1 cup)
12 large eggs
4 teaspoons water
1 scant teaspoon salt
1/2 teaspoon black pepper
1/2 stick (1/4 cup) unsalted butter
a well-seasoned 9 1/2-inch carbon-steel French omelet pan
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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