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       Madeleine Philippe

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 Madeleine Philippe
Cancer Foundation (Aus) Inc

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Omelette aux Herbes Share  Air Mauritius
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  1. 2 eggs

  2. 1 tablespoon butter

  3. 1 tablespoon creme fraiche or
    sour cream

  4. 1 tablespoon chopped herbs
    (such as thyme, parsley or marjoram)

  5. salt and freshly ground black pepper

  6. Options:
    Other omelette fillings can be chopped ham, finely chopped crispy bacon or sauteed sliced mushrooms, sliced tomatoes, finely sliced onions or grated cheese.

omelette aux herbes


  1. Beat together the eggs, salt and pepper until well mixed.

  2. Melt the butter in an omelette pan or small non-stick frying pan over medium high heat, until the butter is foamy and light nutty brown.

  3. Pour in the beaten eggs. When the eggs start to set, lift up the sides with a palette knife and tilt the pan so as to allow the uncooked eggs to run underneath.

  4. When the eggs are set enough so as not to run freely, but still soft and not completely cooked, spoon in the creme fraiche on the omelette and in the middle. Sprinkle with the freshly chopped herbs.

  5. With a palette or two, ease off one side of the omelette from the pan and lift one edge of the omelette and fold in over the middle. Tilt the pan and fold in the other side over the folded portion.

  6. Carefully slide out the omelette onto a serving plate.

  7. Enjoy.

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Designed and compiled by Madeleine and Clancy Philippe. Information contained in this homepage is given as supplied and in good faith. No responsibility is taken for any losses or misgivings which may arise from the use of any supplied information. Results are very dependent upon cooking skills and as such, we cannot guarantee perfect results from the use of our recipes for everyone. We welcome emails bringing to our attention any inaccuracies or suggestions for improvement.