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Garnished Omelette Fines Herbs

French.Palate's picture
Ingredients
  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)
  Salt To Taste
  Pepper To Taste
Directions

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.

Recipe Summary

Cuisine: 
French
Course: 
Breakfast
Method: 
Fried
Ingredient: 
Egg

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