Fresh Herbs Omelet

Makes 2

Bernadette

Omelet with fresh minced herbs such as dill, parsley and basil.

ingredients

4 large or extra-large eggs
Salt and freshly ground pepper
1 tablespoon milk
3 tablespoons minced chopped herbs, such as parsley, dill, chives, tarragon, chervil, basil, mint (use no more than 3)
1 tablespoon extra virgin olive oil

1
1. Break 2 eggs into a bowl and beat with a fork or a whisk until frothy. Add salt and freshly ground pepper to taste and 2 teaspoons milk. Whisk half the herbs into the eggs and mix well.
2
2. Heat an 8-inch nonstick omelet pan over medium-high heat. Add 2 teaspoons of the olive oil. When the oil feels hot when you hold your hand above it, pour in the eggs, scraping every last bit into the pan. Swirl the pan to distribute the eggs evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. As soon as the eggs are set on the bottom, jerk the pan quickly away from you then back towards you so that the omelet folds over on itself. Tilt the pan and roll out onto a plate. Repeat with the remaining eggs and herbs, and serve.

Source: Sean Callahan