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| Fines Herbes Omelets Recipe |
Category: Eggs
Rating:
N/A
Servings: 4
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Ingredients
10 large eggs
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/2 cup loosely packed chopped
1 herbs*
2 teaspoon canola oil
2 teaspoon unsalted butter
Cooking Directions:
Using a fork, beat the eggs, pepper, and salt in a bowl until thoroughly mixed and well combined. Stir in the herbs. Heat 1 teaspoon each of the oil and butter in a 10-inch nonstick omelet pan over high heat. When the oil and butter are hot, add half the egg mixture. Stir it continuously with a fork while shaking the pan for about 2 minutes to create the smallest possible curds. When most of the mixture is solid, cook it without stirring, for 10 seconds to create a thin "skin" on the underside of the mixture, binding it together. Roll the omelet by bringing together two of its edges from opposite sides of the pan. Invert it onto a plate and repeat the process, using the remainder of the ingredients to create a second omelet. Serve immediately, half an omelet per person. Nutrional analysis per serving: calories 227; protein 16 gm; carbohydrates 2 gm; fat 16.7 gm; saturated fat 5.2 gm; cholesterol 536 mg; sodium 295 mg.
Recipe By : Jacques Pepin, Today's Gourmet II
From: Date:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
eggs
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