Omelette aux Herbes

Directions

1. 1
   Preheat the oven to 350 degrees.
2. 2
   Wash and dry the greens and herbs thoroughly.
3. 3
   Save a sprig or two of the herbs for garnish.
4. 4
   Put the rest in a food processor, and pulse until the greens and herbs are finely chopped, but not pureed.
5. 5
   You can also mince them, and then grind them with a large pinch of salt in a mortar and pestle.
6. 6
   The goal is to extract the juices from the greens.
7. 7
   Beat the eggs in a medium bowl with 3 tablespoons water and the teaspoon of salt.
8. 8
   Then gently fold the greens into the eggs.
9. 9
   The mixture should be a vivid shade of green.
10. 10
    Heat a thin film of olive oil in a large ovenproof skillet over low heat.
11. 11
    Add the beaten eggs, and cook just a minute or so, to brown the bottom a bit.
12. 12
    Then put the pan in the oven, and cook for about 10 minutes, until set.
13. 13
    Put a plate the size of the skillet on top of the eggs, flip, and then slide the top side onto a platter and serve, sprinkled with some more herbs; or serve the omelet straight from the pan.