← 공개 라이브러리
Fresh herb omelette
by MASTER
Make a quick stovetop omelette flavored with fresh herbs to use up herbs or start the day.
내용 미리보기
Fresh herb omelette
Make a quick stovetop omelette flavored with fresh herbs to use up herbs or start the day.
⏱ 15분★ 쉬움
현재
Eggs are in the carton, fresh herbs are unwashed or unchopped in the fridge, and the skillet and seasonings are not prepped.
난관
Timing pan heat and egg cooking so the omelette sets without browning too much while chopping delicate herbs finely without bruising them.
기대
A hot folded omelette on a plate seasoned with chopped fresh herbs, with used utensils rinsed and any leftovers stored.
재료
- • Large eggs — 3 count
- • Fresh herbs (parsley, chives, or tarragon) — 2 tbsp
- • Unsalted butter — 1 tbsp
- • Milk or cream — 1 tbsp
- • Salt — 1 pinch
- • Black pepper — 1 pinch
도구
- • 8-10-inch non-stick skillet — 1
- • Heatproof spatula — 1
- • Mixing bowl — 1
- • Whisk or fork — 1
- • Knife — 1
- • Cutting board — 1
- • Serving plate — 1
단계
- 01Gather and measure ingredientsTake eggs, herbs, butter, milk, salt, and pepper from fridge/cupboard and place them on the counter with measuring spoons⏱ 2분
- 02Prep herbs and beat eggsRinse and dry herbs, finely chop to yield about 2 tbsp; crack eggs into the bowl, add milk and a pinch of salt and pepper, then whisk until homogenous⏱ 4분
- 03Cook the omeletteHeat skillet over medium, add butter and swirl until it coats the pan, pour in beaten eggs, push set edges toward center to let uncooked egg flow, and when mostly set but still slightly moist on top sprinkle the chopped herbs⏱ 5분
- 04Fold and plateUse the spatula to fold the omelette in half or roll it, slide it onto a plate, and finish with a pinch of salt, pepper, and a few extra herbs⏱ 2분
- 05Rinse utensils and store leftoversTransfer any leftover omelette to a container and refrigerate within two hours, then rinse the mixing bowl, whisk, and spatula⏱ 2분