Garnished Omelette Fines Herbs
|Eggs||6 Large, beaten|
|Chopped mixed herbs||2 Tablespoon (Parsley, Tarragon, Chives, Chervil)|
|Butter||2 Ounce (50 Gram)|
|Parsley sprigs||2 (For Garnish)|
|Butter||1 Tablespoon (For Garnish)|
Season the eggs with salt and pepper, add half the herbs and stir well.
Melt the butter in a large omelet pan.
When sizzling, stir in the eggs.
Lower the heat and tilt the pan, moving the cooked mixture towards the centre with the back of a fork.
When the omelet is set and browned underneath, sprinkle the remaining herbs over the surface, fold in half and slide onto a warmed serving dish.
Garnish with parsley and a knob of butter and serve immediately.