Omelette With Chopped Herbs
|Chopped herbs||1 Tablespoon (Chives, Parsley, Water Cress, Mint, Tarragon, Summer Savory Or Any Mild Garden Herbs May Be Used)|
1. Slip the eggs into a bowl, beat with rotary beater until creamy, add the milk, salt and pepper. Add any of the herbs listed or a combination of any 2, or all of them. The greater the variety of herbs used, the more intriguing the flavor.
2. Heat the butter in a frying pan or omelet pan, pour the omelet in, stir several times and cook over low heat. Push back the omelet as it cooks to let liquid touch the surface of the pan.
3. When the omelet is the texture of soft custard, fold it, remove it to a hot platter and garnish with more fresh herbs.