Fines herbes omelets
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | larges | Eggs |
| ½ | teaspoon | Freshly ground black pepper |
| ¼ | teaspoon | Salt |
| ½ | cup | Loosely packed chopped |
| Herbs* | ||
| 2 | teaspoons | Canola oil |
| 2 | teaspoons | Unsalted butter |
Directions
Using a fork, beat the eggs, pepper, and salt in a bowl until thoroughly mixed and well combined. Stir in the herbs. Heat 1 teaspoon each of the oil and butter in a 10-inch nonstick omelet pan over high heat. When the oil and butter are hot, add half the egg mixture. Stir it continuously with a fork while shaking the pan for about 2 minutes to create the smallest possible curds. When most of the mixture is solid, cook it without stirring, for 10 seconds to create a thin "skin" on the underside of the mixture, binding it together. Roll the omelet by bringing together two of its edges from opposite sides of the pan. Invert it onto a plate and repeat the process, using the remainder of the ingredients to create a second omelet. Serve immediately, half an omelet per person. Nutrional analysis per serving: calories 227; protein 16 gm; carbohydrates 2 gm; fat 16.7 gm; saturated fat 5⅕ gm; cholesterol 536 mg; sodium 295 mg.
Recipe By : Jacques Pepin, Today's Gourmet II From: Date: File