Yield: 4 servings
|½ teaspoon||Freshly ground black pepper|
|½ cup||Loosely packed chopped herbs|
|2 teaspoons||Canola oil|
|2 teaspoons||Unsalted butter|
* A mixture of ¼ cup chopped parsley and ¼ cup combined tarragon, chives, and chervil.
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: Marjorie Scofield Date: 06-23-95 (00:51) (160) Fido: Recipes