|
Omelette aux Fines Herbes |
Printer Friendly Copy |
 |
|
| Serves 4 |
Prep 15 mins |
Cooking 10 mins |
Easy |
|
| |
|
|
My rating |
 |
Ingredients |
1 tbsp butter
2 French shallots, finely chopped
2 tbsp chopped parsley
2 tbsp chopped basil
1/2 tbsp chopped tarragon
2 tbsp double (thick/heavy)cream
8 eggs, lightly beaten
oil
|
|
-
Melt the butter in a frying
pan and cook the shallots over a low heat until tender.
Stir in the herbs, then tip into a bowl. Mix in the cream
and eggs and season well.
-
Heat a little oil in a
non-stick frying pan. Pour a quarter of the batter - for
enough 1 person - into the pan and cook gently,
constantly pulling the set egg around the edge of the pan
into the centre, until the omelette is set and browned
underneath and the top is just cooked. Fold the omelette
into three and slide it out of the pan onto a plate with
the seam underneath. Serve hot for someone else to eat
while you cook up the remaining three omelettes.
|
|
DAILY
DINNERS 
