Omelette Baguettes

Directions

1. 1
   Lightly beat the eggs with 2tbsp cold water until the yolks and whites are evenly mixed.
2. 2
   Season and stir in the herbs.
3. 3
   Melt a third of the butter in a small nonstick omelette pan and heat until it sizzles.
4. 4
   Swirl it round the pan, then pour in a third of the egg mixture.
5. 5
   Cook for 1 minute or until it starts to set, then tilt the pan and lift the edges so that the runny mixture runs underneath.
6. 6
   Continue to cook until the omelette is set but slightly creamy on top.
7. 7
   Slide on to a plate and fold the omelette in half.
8. 8
   Cook another two omelettes in the same way.
9. 9
   Cut the baguettes in half lengthways and scoop out some of the crums (these can be frozen, ready to make breadcrums for other recipes.)
10. 10
    Put a warm omelette in each baguette.
11. 11
    Leave to cool, then wrap the baguettes in foil to carry to the picnic.
12. 12
    Cut in half to serve.