I’m half French so making the perfect omelette is in my DNA! You can do all sorts of clever stuff with omelettes, but really I think the classic French version with finely chopped herbs is probably the best of all. Simple, chic and satisfying.
How to Make It
- Crack the eggs into a bowl and season them with salt and pepper. Break up the yolks and combine them with the whites. Don’t beat the eggs too much you don’t want to work a lot of air into the mixture. Reserve a little of each of the herbs to garnish the finished omelette and stir the rest into the eggs.
- Melt the butter in a frying or omelette pan over a medium heat. Add the eggs and swirl them around so the whole base of the pan is covered. Leave them for a few moments so the underside sets, then, using a fork, pull the edges into the centre of the pan, letting the runny egg fill the gaps. Continue to do this until the omelette is almost completely set.
- For an omelette with a soft, moussy interior, fold the sides into the centre at this point. Roll the omelette over on to a plate so the underside is facing upwards and the join is on the bottom. If you want a completely set omelette, leave it in the pan for a little longer before folding and rolling, then continue in the same way. The underside will have taken on more colour.
- Sprinkle with the remaining herbs and enjoy immediately.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 278 kcal Calories from Fat: 0 kcal |
|
% Daily Value*
|
Trans Fat 0.0 g |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |