ReceptnaptárHerb omelette (omelette aux fines herbes)
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Ingredients
Method
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- Beat the eggs with a fork until smooth but not frothy, season with salt and pepper and stir in two-thirds of the herbs.
- Make two omelettes one after the other. Heat half the butter in a 20 cm non-stick frying pan over medium heat until it foams — it's right when it foams but hasn't yet browned.
- Pour in half the egg and stir quickly with a fork or spatula for 20-30 seconds while shaking the pan, so small, soft curds form.
- When the bottom has set but the top is still creamy, stop stirring and leave it for 10 seconds to come together.
- Tilt the pan and fold the omelette into thirds with the spatula as you turn it onto the plate; a French omelette is smooth and pale outside and soft inside (baveuse).
- Make the second omelette with the rest of the butter and egg, sprinkle the tops with the rest of the herbs and serve at once.
A Receptnaptár original recipe. Calories and protein are estimated.
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