Sunday, March 18, 2012

Herb Omelet

It's almost spring and it's time to break out the herbs!

This is a simple and flavorful "French" inspired Herb Omelet.  It's cooked ultra thin, almost like a crepe.  Using herbs you have on hand, fresh or dried lends a delicate flavor boost to an otherwise ordinary omelet.

If you recall, I'm not really and egg person!  But my experimentation continues and I must say, that are starting to grow on me...a little bit.    I think it's all the additions to the eggs that make it not so blah!  Who'd of thought?

This omelet is light, and although we had it for breakfast it could easily be served with a fresh mixed green salad and a glass of dry white wine and be perfect for a light spring lunch, Parisian style!

Herb Omelet

serves 4

8 eggs
1 T. milk
salt & pepper
1 T parsley, minced
1 t. thyme, minced
1/2 t. herbs de provence
2 T butter

In a medium bowl whisk together the eggs, milk, salt & pepper to taste.  Add the parsley, thyme, and herbs de provence and whisk until eggs are frothy.

Melt 1/2 tablespoon of butte in a small nonstick skillet over medium heat.  Pour in 1/4 of the egg mixture.  Cook until the eggs just begin to set, approx. 1 min.  Using a rubber spatula stir the eggs around the pan letting any uncooked egg run to the bottom of the skillet.  Stop stirring and allow eggs to cook until set, making sure that eggs are evenly distributed in the pan in one whole piece.  

Gently loosen the edges of the omelet with the spatula, then fold one side to the middle, then fold the opposite side to the middle into thirds.

Slide omelet onto the serving plate and serve.  Repeat with the remaining eggs and butter.

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