Omlette Des Fines Herbes

Omlette Des Fines Herbes

(4 servings)    Printable Version
  • one handful of fresh herbs: basil; garlic; chives; thyme; and parsley
  • 4 cloves of garlic
  • 8 extra-large eggs
  • one dribble of water
  • butter for frying
Wash and chop the herbs together.

Peel the garlic and chop into the herbs.

Continue chopping until very fine.

(Omlettes must be made separately for each person) Break 2 eggs into a bowl and mix thoroughly.

Add the water and continue beating.

Divide the herb and garlic mixture into four equal portions.

Add one portion of the herb and garlic mixture and continue beating until quite frothy.

Melt a tablespoon or so of butter in a frypan over a medium heat until it starts to sizzle.

While it is heating continue to beat the egg mixture with a fork. 9 Add the eggs to the pan.

Leak the uncooked egg around the edges, shaking the pan to keep the omlette loose.

When almost completely cooked fold the omlette in two and serve.

Repeat the process until all are served.

This is not the classic French omlette but I have found the combination of these particular herbs and garlic most satisfying and truly delicious

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