ReceptnaptárKräuteromelett (herb omelette with chives and parsley)
The herb omelette is a simple, fresh German breakfast: soft, golden eggs with plenty of chopped fresh herbs. It is ready in minutes and goes with any bread or salad. The fresh herbs make it really special.
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Method
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- Beat the eggs with the milk, salt and pepper and stir in half of the fresh herbs.
- Melt the butter in a small pan over medium heat.
- Pour in the eggs and, while cooking, pull the edges in a little so the raw egg flows underneath.
- When the bottom has set but the top is still creamy (about 2 minutes), sprinkle with the cheese and the remaining herbs.
- Fold in half and slide onto a plate.
- Serve immediately with fresh bread.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Use fresh herbs; dried ones fall far short.
- Cook over low heat so the omelette does not brown or dry out.
- A little cream makes it softer and creamier.
Frequently asked questions
When should I fold it?
When the top is still slightly shiny and moist, because the residual heat will finish it.
What can I fill it with?
Ham, mushrooms, cheese or boiled potatoes.
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