INGREDIENTS:
- 3 large eggs
- 2 teaspoons whole milk
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1 tablespoon unsalted butter
- 1 teaspoon finely chopped fresh herbs, such as parsley, chervil, or chives, plus more to garnish
INSTRUCTIONS:
- Whisk the eggs, milk, salt, and pepper in a medium bowl until pale yellow and the egg yolks and whites are evenly combined. Set a serving plate aside.
- Melt the butter in an 8-inch nonstick frying pan over medium heat until foaming. Add the egg mixture and stir constantly with a rubber spatula, moving the eggs around the pan until they form small curds, about 2 to 3 minutes.
- Gently shake the pan and use the spatula to spread the egg mixture evenly across the pan—the top of the eggs should have a creamy consistency.
- Sprinkle all over with the measured herbs.
- Remove the pan from heat. Using the spatula, fold a third of the omelet over and onto itself.
- Gently push the folded side of the omelet toward the edge of the pan.
- Tilt the pan over the serving plate and roll the omelet onto the plate, seam side down.
- Garnish with additional herbs and serve immediately.
Source: CHOW
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