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Omelette with green herbs & the best parmesan

Method

 

  • Beat the eggs with seasonings, the cream and chopped herbs using a fork.
  • Heat the butter in a non-stick pan (not too hot) and pour in the egg mixture. Gently cook the omelette, pulling away from the sides with a rubber spatula until it starts to set. Then turn the heat down, run around the edge with the spatula and continue cooking until just wobbly in the centre.
  • Sprinkle grated parmesan over the top and serve with a simple salad and good crunchy bread on the side.
  • nb.  If you would prefer to use clarified butter, gently melt it and then pour through Chux over a fine sieve, leaving the solids behind.

 

Ingredients

 

  • 6 large eggs
  • sea salt & freshly ground pepper
  • a good slurp of cream
  • 2 tbsp mixture of chopped fresh herbs, eg. basil, Italian (flat leaf) parsley & chives
  • a good knob of butter
  • freshly grated Parmigiano Regiano

 

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm