Omelet with Fine Herbs
A classic herb omelet using parsley and savory herbs. This recipe allows for variation in texture based on the amount of butter used and how thoroughly the eggs are beaten.
Ingredients
- 6 whole Eggs
- 1 dessertspoon Fresh parsley, finely chopped (Approximately 2 teaspoons)
- 0.25 tsp Powdered savory herbs (thyme, savory, or marjoram) (A good pinch)
- 0.25 tsp Black pepper (To taste)
- 0.25 tsp Salt (To taste)
- 2 oz Butter (Approx 4 tablespoons. Original recipe allows up to 4 oz for a richer omelet.)
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Instructions
- 1Wash and finely chop the parsley.
- 2Crack the six eggs into a basin. Add the chopped parsley, the pinch of powdered savory herbs, salt, and pepper.
- 3Beat the eggs. If using 2 ounces of butter, beat slightly. If using 4 ounces of butter for a richer omelet, beat very thoroughly to incorporate more air.
- 4Place the butter in a frying pan or omelet pan over medium-high heat. Allow it to melt and become hot/frothy, ensuring it coats the bottom of the pan.
- 5Pour the beaten egg mixture into the hot butter. Stir gently or shake the pan to prevent sticking. Allow to cook until the underside is browned and the top is set but still moist.
- 6Fold the omelet in half (double it up) and slide onto a warm plate to serve immediately.
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