Preparation time: A few minutes
Cooking time: A few minutes
Serve plain, glazed with a little melted butter, or with a sauce, such as sorrel sauce, to stay with the herb theme.
- Chop the herbs.
- Break the eggs into a bowl, add the herbs, whisk with a fork; season with salt and pepper.
- Melt the butter in a skillet. Once it begins to foam, add the beaten egg mixture. Cook over medium heat, bringing the edges in towards the middle as they begin to coagulate. Continue cooking to the desired consistency: runny, soft or firm.
For a nice rolled omelet, tip the skillet over the plate. Gently loosen the top part of the omelet with a spatula, moving downward. Gravity is your kitchen assistant! With the pan tilted, the omelet will roll up on its own.
Photo: Tipiak Sorrel Sauce - a good omelet shouldn't be so brown! Cook over moderate heat.
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