Herb Omelet
From Yankee Magazine's Great New England Recipes
Eggs Recipes
Yield: Serves 4.
"You can't let your annual herbs go to seed too early, or they'll stop growing. They're also not as tasty after they've blossomed, so I pull off any buds as soon as I see them. I harvest herbs all summer long, for immediate eating or for drying and freezing."
- 4 eggs, separated
- 3 tablespoons milk or cream
- 2 teaspoons raw bran
- Dash of black pepper
- Salt (optional)
- 2 teaspoons butter
- 1-1/2 tablespoons fresh herbs -- a combination of chives, parsley, basil, thyme, chervil, or your favorite mixture - snipped fine with scissors
Beat egg yolks until thick and light yellow. Add cream, bran, pepper, and salt if desired, and mix thoroughly. Beat egg whites until stiff. Combine, folding yolk mixture into egg whites. Melt butter in omelet pan or frying pan and pour in egg mixture. ("I use a divided omelet pan and put half of the butter and half of the eggs into each pan.") When omelet is nearly set, add mixed herbs and fold over. Cook until done. Slip omelet onto a heated serving platter.
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