Herb Omelette

Our garden has introduced two new additions this year. A kitchen garden and the chickens. Both bring us pleasure, look beautiful and produce nourishment for us and our family. Eggs, vegetables, fruit, cut flowers and herbs. The simplest meal we have produced has been an Omelettes Fines Herbes.

An omelette is a beautiful, simple thing, even in its plainest form. Other ingredients can make delicious embellishments but as the famous cookery writer Margaret Costa wisely said, these should be added with discretion and economy. Omelette Fines Herbes is a classic French omelette that really allows the flavour of fresh herbs to shine (dried herbs will just not do). The key is use the correct size pan: a 23cm skillet will give you the right thickens when cooking the omelettes one at a time.

Serves 2

4 eggs
2 tbsp chopped flat leafed parsley
1 tbsp chopped chervil
6 tarragon leaves
1 tbsp chives
20 g unsalted butter
Sea salt and freshly ground black pepper

Break the eggs into a bowl and whisk lightly with a fork. Chop and add the herbs and season with sea salt and black pepper.

Heat the butter in a 23cm non-stick or cast-iron pan over a medium-high heat until foaming.

Once the foam dies down, pour in the egg mixture and gently shake the pan to distribute. Cook for 20 seconds or so, until it begins to bubble, then draw it into the centre with a wooden spoon and shake the pan again to redistribute the uncooked egg.

Cook the omelette until the base is set, but it is still slightly runny in the middle.

Remove the pan from the heat and fold 2 sides into the middle. Shake the pan so the edges roll together then turn the omelette onto a plate, folding it over in the process. Serve with crusty bread.

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