Omelette Aux Fines Herbes (Herb Omelette)
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Alain Passard collages et recettes |
Salt
Freshly ground black pepper
1/2 tbsp snipped chives
3 sprigs of chervil, snipped
2 sprigs of parsley, snipped
1 baby tarragon leaf, snipped
10g unsalted butter
- Whisk the eggs with salt and pepper to taste.
- Heat the butter in a non-stick pan until foaming.
- Pour in the egg mixture then wait for about 8-10 sec until outside begins to set.
- Pull the edges inwards to allow liquid to flow.
- Continue for 1-2 mins until omelette has formed (centre still slightly moist).
- Fold sides towards centre and flip onto a plate.
(Recipe from here)
