Garnished Omelette Fines Herbs Recipe
Ingredients
| Eggs | 6 Large, beaten | |
| Chopped parsley | 2 Tablespoon, mixed | |
| Butter | 50 Gram | |
| Parsley sprigs | ||
| Knob of butter | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Season the eggs with salt and pepper, add half the herbs and stir well.
Melt the butter in a large omelet pan.
When sizzling, stir in the eggs.
Lower the heat and tilt the pan, moving the cooked mixture towards the centre with the back of a fork.
When the omelet is set and browned underneath, sprinkle the remaining herbs over the surface, fold in half and slide onto a warmed serving dish.
Garnish with parsley and a knob of butter and serve immediately.
Melt the butter in a large omelet pan.
When sizzling, stir in the eggs.
Lower the heat and tilt the pan, moving the cooked mixture towards the centre with the back of a fork.
When the omelet is set and browned underneath, sprinkle the remaining herbs over the surface, fold in half and slide onto a warmed serving dish.
Garnish with parsley and a knob of butter and serve immediately.
Chef
