- 2 tablespoons [30 g] butter
- 1 cup [250 mL] chopped onions
- 3 eggs
- 3 tablespoons [45 mL] milk
- 1/2 teaspoon [2.5 mL] salt
- Pinch of pepper
- 1/8 teaspoon [0.5 mL] chervil
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- Melt 1 tablespoon [15 mL] butter in a heavy medium-sized frypan.
- Add onions; lower heat to low.
- Cook until lightly brown; cover and cook, stirring occasionally, for 5 minutes, until soft.
- Remove onions from frypan.
- Lightly beat eggs.
- Add milk, salt, pepper, chervil and onions; mix well.
- Melt remaining butter in the same frypan; pour in mixture.
- Slowly cook over medium heat, lifting sides every once in a while until there is no more liquid on top.
- Cook until just firm, but still a little wet on top.
- Top frypan with a serving plate, lifting the thickest side of the omelet so that it will roll on itself onto the serving plate.
- Serve immediately.
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