- 6 eggs
- 1/2 cup [125 mL] milk or cream
- 1 teaspoon [5 mL] salt
- Freshly ground pepper, to taste
- 3 tablespoons [45 g] butter
- 1/2 teaspoon [2.5 mL] freshly finely chopped chives
- 1/2 teaspoon [2.5 mL] freshly finely chopped basil
- 1/2 teaspoon [2.5 mL] freshly finely chopped oregano
|
- Beat eggs until light.
- Stir in milk or cream; salt and pepper.
- Melt butter into a heavy frypan.
- Pour in eggs mixture; cook, over low heat, until just beginning to set.
- Delicately lift sides, so that uncooked eggs run underneath.
- Cook until eggs are set, yet still wet in the center.
- Sprinkle eggs with freshly finely chopped chives, basil and oregano.
- Fold omelet in half.
- Slide omelet onto a serving plate, and serve.
|
