Herb Omelette Recipe
This is the best ever Herb Omelet I have ever tasted! You have landed in the right place. The goodness of Eggplant Eggs makes Herb Omelet a great treat. Serve this tasty Breakfast as often as you like! How long will you resist your temptation for Herb Omelet ? Just go ahead and try it out now.
Ingredients
6 eggs
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons cold water
1 1/2 tablespoons chopped fresh mixed herbs
1 tablespoon butter
Directions
In a medium sized mixing bowl, beat the eggs, salt, pepper, water and mixed herbs together with a fork until they are well mixed.
In a large omelet pan, melt the butter over moderate heat.
When the foam subsides, pour in the egg mixture.
Stir the eggs, then leave them for a few seconds until the bottom sets.
Reduce the heat to low.
Using a palette knife or spatula, lift the edges of the omelet and, at the same time, tilt the pan away from you so that the liquid egg escapes from the top and runs on to the pan.
Put the pan down flat over the heat and leave until the omelet begins to set again.
Tilt the pan away from you again and, with the help of the palette knife, flip one half of the omelet over to make a semi circle.
Remove the pan from the heat and slide the omelet quickly on to a heated serving dish.
Cut into two or three and serve it at once.
In a large omelet pan, melt the butter over moderate heat.
When the foam subsides, pour in the egg mixture.
Stir the eggs, then leave them for a few seconds until the bottom sets.
Reduce the heat to low.
Using a palette knife or spatula, lift the edges of the omelet and, at the same time, tilt the pan away from you so that the liquid egg escapes from the top and runs on to the pan.
Put the pan down flat over the heat and leave until the omelet begins to set again.
Tilt the pan away from you again and, with the help of the palette knife, flip one half of the omelet over to make a semi circle.
Remove the pan from the heat and slide the omelet quickly on to a heated serving dish.
Cut into two or three and serve it at once.
