1 tablespoon
chopped herbs
(such as thyme, parsley or marjoram)
salt and freshly
ground black pepper
Options:
Other omelette fillings can be chopped ham, finely chopped
crispy bacon or sauteed sliced mushrooms, sliced tomatoes,
finely sliced onions or grated cheese.
Method:
Beat together the
eggs, salt and pepper until well mixed.
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.
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.
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.
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.
Carefully slide
out the omelette onto a serving plate.
Copyright Notice:
Please be advised that permission is granted to viewers of these
recipe pages to print recipes only for their own personal use.
Permission is not given for webmasters of other web sites to copy
any of the recipes for redisplay on their web sites. Webmasters are
however free to provide links to this recipe page, if they so
desire. Permission may be given for the use of sample recipes for
promotional purposes. Contact
Madeleine Philippe with your request. 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.
