French Omelette
Ingredients:
- Eggs - 3
- Butter - 2 knobs
- Parmesan - 1 tsp
- Tarragon Leaves - 3 chopped
- Parsley - 1 tbs chopped
- Chives - 1 tbs chopped
- Gruyère - 4 tbs
Instructions
- Get everything ready
- Warm a 20cm (measured across the top) non-stick frying pan on a medium heat
- Crack the eggs into a bowl and beat them with a fork so they break up and mix, but not as completely as you would for scrambled egg
- With the heat on medium-hot, drop one knob of butter into the pan
- It should bubble and sizzle, but not brown
- Season the eggs with the Parmesan and a little salt and pepper, and pour into the pan
- Let the eggs bubble slightly for a couple of seconds, then take a wooden fork or spatula and gently draw the mixture in from the sides of the pan a few times, so it gathers in folds in the centre
- Leave for a few seconds, then stir again to lightly combine uncooked egg with cooked
- Leave briefly again, and when partly cooked, stir a bit faster, stopping while there’s some barely cooked egg left
- With the pan flat on the heat, shake it back and forth a few times to settle the mixture
- It should slide easily in the pan and look soft and moist on top
- A quick burst of heat will brown the underside
- Grip the handle underneath
- Tilt the pan down away from you and let the omelette fall to the edge
- Fold the side nearest to you over by a third with your fork, and keep it rolling over, so the omelette tips onto a plate – or fold it in half, if that’s easier
- For a neat finish, cover the omelette with a piece of kitchen paper and plump it up a bit with your fingers
- Rub the other knob of butter over to glaze
- Serve immediately