Fines Herbes Omelette
- Kid-friendly
- Low fat
- Gluten free
- Peanut free
You can fill the omelettes with cooked asparagus spears, Gruyère cheese and/or ham, or simply serve them on their own.
Ingredients
- 4 room-temperature eggs
- 1/4 tsp (1 mL) salt
- Pinch black pepper
- 1 tbsp (15 mL) each minced parsley, chervil and chives
- 1/2 tsp (2 mL) minced fresh tarragon
- 2 tsp (10 mL) butter
Preparation
With fork, beat together eggs, salt, pepper and 1 tbsp/15 mL water until well, but not thoroughly, mixed, about 20 beats. Stir in parsley, chervil, chives and tarragon.
In omelette pan or nonstick skillet, melt half of the butter over medium heat. Add half of the egg mixture; cook, pulling edge of omelette toward centre as it sets and tipping pan so unset egg mixture flows out to edge, until top is moist yet almost firm and bottom is set and (at most) lightly golden (add any filling when top is only half set). Slide onto plate, folding in half or into thirds as you do. Repeat with remaining ingredients.
Makes 2 omelettes.
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