3 or 4 eggs
20g butter or margarine
a spoonful of finely chopped parsley and chives
salt and pepper
3 or 4 eggs
20g butter or margarine
a spoonful of finely chopped parsley and chives
salt and pepper
Slick the butter or margarine onto a non-stick skillet
Briefly beat the eggs, season with salt and pepper, and add the chopped herbs
Pour into the skillet and let it set for a few moments
Gently lift and fold the edges of the omelette to allow uncooked egg to flow to the top
When the omelette has reached your desired level of doneness (soft and slightly firm in the center), remove from heat, use a spatula to gently lift and shake the skillet to loosen the omelette
To fold, do so by folding one quarter of the omelette back onto itself, then folding it in half again
Slide onto a plate and serve with a pat of butter or margarine on top
Note: It's convenient not to make omelettes with more than 3 or 4 eggs, as larger quantities can be difficult to cook evenly.