Name: Herb omelette
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 12 eggs, at room temperature; 2 tablespoon finely chopped fresh flat-leaf parsley; 1 tablespoon finely chopped fresh tarragon; 2 tablespoon finely chopped chervil; 2 tablespoon finely chopped chives; 1/3 cup (80ml) water; 20 gram butter; 1 tablespoon olive oil

Ingredients

12 eggs, at room temperature

2 tablespoon finely chopped fresh flat-leaf parsley

1 tablespoon finely chopped fresh tarragon

2 tablespoon finely chopped chervil

2 tablespoon finely chopped chives

1/3 cup (80ml) water

20 gram butter

1 tablespoon olive oil

Method

1.In a large bowl, lightly whisk eggs, herbs and water until combined.

2.Heat a quarter of the butter and 1 tsp of oil in small omelette pan. When butter is just bubbling, add a quarter of the egg mixture; tilt pan to cover base with egg mixture. Cook over medium heat until omelette is just set. Use a spatula to lift and fold omelette in half; cook further 30 seconds. Carefully slide omelette onto serving plate.

3.Repeat with remaining butter, oil and egg mixture (wiping out the pan after each omelette), to make a total of four omelettes. Serve immediately.

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Ingredients

Method

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