Herb Omelette

Name: Herb Omelette
Ingredients: 12 None large eggs; 2 tbsp curly leaf parsley, finely chopped; 2 tbsp chervil, finely chopped; 2 tbsp chives, finely chopped; 1 tbsp tarragon, finely chopped; 2 tbsp butter; 1 tbsp olive oil

7 ingredients

3 steps

Ingredients

12 None large eggs
2 tbsp curly leaf parsley, finely chopped
2 tbsp chervil, finely chopped
2 tbsp chives, finely chopped
1 tbsp tarragon, finely chopped
2 tbsp butter
1 tbsp olive oil

Directions

1

Mix the eggs, herbs and 1/3 cup water in a large bowl. Beat lightly and season to taste.
2

Heat a quarter of the butter and 1 teaspoon of the oil in a small frying pan. When the butter is just bubbling, add a quarter of the egg mixture to the pan. Cook over medium heat, tilting the pan, until the egg is just set. Tilt the pan backward, then fold the front half of the omelette over. Cook for 30 seconds, then carefully slide the omelette onto a plate.
3

Repeat with the remaining butter, oil and egg mixture, wiping out the pan after each omelette.