Tangled Branches: Satiated
riveting tales of how we sustain ourselves
Tuesday, July 24, 2007
The luxury of fresh herbs inspired this omelette. I've made this for 2 weekends in a row. Will it be 3?
chopped fresh herbs
salt and black pepper to taste
Step 1: Gather fresh herbs. I used about 2 or 3 sprigs of tarragon, 2 or 3 sprigs of chervil, 4 or 5 parsley leaves, and smaller amounts of dill, chives, and lemon basil.
Step 2: Chop the herbs finely.
Step 3: Make an omelette in any way you like. I melt a bit of butter in a 12" non-stick skillet and add a splash of olive oil. The add 4 beaten eggs, and push the cooked egg around a bit to let the uncooked egg run to the bottom of the pan. If I knew how to make an omelette in the classical French manner, I'd do it that way. There's a good description in Julia and Jacques Cooking at Home, but I've never mastered it.
Step 4: When the eggs are almost set, sprinkle the chopped herbs on top, along with salt and freshly ground black pepper to taste. The amount of herbs after chopping was about 2 to 4 tablespoons. Fold the omelette in thirds, as if folding a letter. This is two servings in my view, so I cut the omelette in half for serving.
Last week, I had some onions I wanted to use up, so I added a small amount of sauteed onions.