Omelettes are often served as a starter or supper dish in France and fines herbes combined with tangy, delicately soured cream make a simple but delicious filling.
PREP TIME: 10 min
COOK TIME: 5 min
READY TIME: 15 min
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- 2 eggs
- 15 g/1/2 oz/1 tbsp butter
- 15 ml/1 tbsp crème fraîche or soured cream
- 5 ml/1 tsp chopped fresh mixed herbs (such as tarragon, chives, parsley or marjoram)
- Salt and freshly ground black pepper
1 Beat together the eggs and salt and pepper until well mixed.
2 Melt the butter in an omelette pan or small non-stick frying pan over a medium-high heat until foamy and light nutty brown, then pour in the eggs.
3 As the egg mixture starts to set on the base of the pan, lift up the sides using a fork or palette knife and tilt the pan to allow the uncooked egg to run underneath.
4 When the egg is too set to run but still soft, spoon the crème fraîche or soured cream down the centre and sprinkle with the herbs.
5 To serve the omelette, hold the pan over a warmed plate. With a fork or palette knife lift one edge of the omelette and fold it over the middle. Tilt the pan to help the omelette fold over on itself in thirds and slide it out on to the plate.
Other omelette fillings could include sauteed sliced mushrooms, diced ham or crumbled crisp bacon, creamed spinach or thick tomato sauce and grated cheese.