Omelette Fines Herbes
|Cold water||2 Tablespoon|
|Chopped fresh herbs||1 1⁄2 Tablespoon|
|Butter||1⁄2 Ounce (About 15 Gram)|
Beat the eggs, seasoning, water and herbs together until they are thoroughly blended.
Melt the butter in a large omelet pan.
Pour in the egg mixture.
Stir, then leave for a few seconds until the bottom sets.
Reduce the heat to low.
Using a palette knife or spatula, lift the edges of the omelet and, at the same time, tilt the pan away from you so that the liquid egg escapes from the top and runs on to the pan.
Put the pan down flat over the heat and leave until the omelet begins to set again.
Tilt the pan away from you again and, with the help of the knife, flip one half of the omelet over to make a semi-circle.
Remove from the heat and slide the omelet on to a warmed serving dish.