Omelette With Herbs
Per serving
A great way to use garden herbs. This is adaptable to whatever herbs you have in your garden. When I made it mostly chives and tarragon because that is what I had the most of, but I think this will be good with oregano or other fresh herbs too. The original recipe didn't use any cheese, but I added two slices of deli Swiss cheese (about 1/4 cup). Recipe source: Bon Appetit (Bon Appetit 1991)
Ingredients
2 serv.Step-by-step instructions
- 1
In a medium bowl whisk eggs and water together and then season with salt and pepper.
- 2
Stir in herbs (parsley - thyme or your favorites).
- 3
*Note: In the original directions, an omlet pan was used using only half of the egg mixture and half of the butter at a time -- making two complete omlets seperately, rather than the way I indicated in the direction below.
- 4
In a skillet, melt the butter over medium high heat and add the egg mixture to pan.
- 5
If using cheese, add cheese on top of eggs.
- 6
Let eggs set around edges and then lift edges and tilt pan, so uncooked eggs will go under the cooked eggs.
- 7
Cook until eggs are almost set (1 -2 minutes) and then using a spatula, roll 1/3 of omlet to center.
- 8
Tilt pan and slide omlet onto plate.
- 9
Garnish with chives, if desired.
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