3-minute meals: 2) Omelette, tomato salad, baguette

   One of the hanging racks in our kitchen with one of the most used items second from the right. An omelette pan. It's heavy, beautifully balanced and I bought it for about 11 euros in De Hillerin in Paris several years ago.
    It is only ever used for omelettes so it's built up a slippery surface than means omelettes slide around like a five-year-old on a patch of ice.

    Three eggs each, because we were hungry, no salt and pepper added because we like to add our own. Cheese broken into pieces (faster than grating). Parsley chopped with scissors (faster than a knife). A salad of tomatoes with a sprig of basil for decoration and a drizzle of olive oil. A baguette ready to cut. Butter should be here too, a piece about the size of a small walnut for each omelette.
     Melt it over medium-high heat until it starts to brown but before that, watch some YouTube videos to see how easy the process is. I know I'm copping out here but it really is a case of one moving picture is worth several hundred words.
    Taking photos while making an omelette is impossible so take it on trust that each one took well under a minute to get from this to the table.

A Little Bit of the Left Bank.

Like any large North American city, Vancouver has its share of French restaurants. One of the most authentic is the little Salade de Fruits at the Vancouver Francophone Centre. Invariably crowded, tables squashed slightly too closely together, the menu on a chalkboard, bits of Gallic ephemera scattered around, it feels like the real thing. You can speak French or English, whichever you want. 

Yesterday, two of us had big omelettes stuffed with tomatoes and Brie, cooked baveuse. Little pots of mayonnaise came with the huge mounds of frites served on the side. Salade was the other option but not one we seriously considered.