Return to Content

Herb Omelet

Herb Omelet
0 votes, 0.00 avg. rating (0% score)
by
Submit a Recipe Image

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."

Ingredients:

  • 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

Instructions:

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.
Updated Wednesday, December 12th, 2007

Browse Similar Recipes

Sign-up for Yankee Magazine's FREE enewsletter!

and get a free digital issue, plus 30% off in the Yankee Store

Your New England Minute
Yankee Recipe Box
Yankee Exclusive Offers
Great Yankee Giveaway
Yankee's Travel Exclusives Newsletter

No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.

yankee-giftsub-apr2014-v2