How To Make An Omelette
Quite regularly you receive a piece of rubbery yellow cardboard with a burned bottom on a stone cold plate. Or the opposite: an underseasoned, slimy and gooey jellyfish because the stingy brat added too much tap water to the beaten eggs to cut costs.
You can of course add a little milk, cream, stock or water to it but don’t exaggerate. An omelette should taste and look like cooked eggs in the first place. I understand it is a wonderful trick to get rid of leftovers as well. Cooked green beans, a tomato, a slice of ham or bacon or a handful of mushrooms in an omelette can be very appetizing but keep it simple.
The eggs are the main component of this dish. I added just a few handfuls of fresh and vibrant herbs from my little herb garden, that’s it. Serve it with some toasted French bread and a good glass of white wine. So how to make an omelette: there you go. Impeccable.
- 5 medium eggs
- 1 small garlic clove chopped
- a handful fresh parsley chopped
- a handful fresh mint chopped
- 2 tbsp olive oil
- a handful fresh basil chopped
- a handful fresh chives chopped
- Break the eggs and add them to a large mixing bowl. Add the chopped parsley and season with some pepper and salt to taste.
- Whisk the eggs well until foamy. Pour the olive oil in a large non-stick pan and place it over high heat. Add the chopped garlic and gently fry for 2 minutes.
- Pour in the beaten eggs. Gently stir the eggs using a plastic spatula. Turn the heat low after 2 minutes and let the omelette set for another 2 minutes.
Season with extra pepper and salt to taste if necessary. Sprinkle with the rest of the freshly chopped herbs.
- Cut the omelette in half and transfer both pieces onto warm plates. Serve immediately while hot.