For mums with a savoury tooth, my Omelette With Herbs recipe is an easy option that’s both tasty and healthy.
The most important thing with preparing the perfect omelette is the temperature, and the length of time you cook it for.
Serves 4 people
1 teaspoon chives, chopped
1 teaspoon parsley, chopped
1 teaspoon chervil, chopped
1/2 teaspoon tarragon, chopped
10 g butter
1 Crack the eggs into a bowl and lightly beat with a fork. Add the chopped herbs and a pinch of salt and pepper. Heat a non-stick pan on a high heat, add the butter and once it has foamed pour in the beaten eggs. Let the eggs cook for 10 seconds without stirring then shake and stir the pan with the fork until the eggs start to look half cooked. Finally leave them to cook for a further 10 seconds.
2 Remove from the heat and shake the pan gently to loosen the omelette from the pan. Tip the pan so one end of the omelette folds over onto the other then slide the omelette onto a plate and serve.
The Carousel thanks Matt Moran for this recipe.