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Prep Time: 2 Minutes Cook Time: 28 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a personal favorite of Jacques Pepin. Ingredients:
10 large eggs |
1/2 teaspoon fresh ground black pepper |
1/4 teaspoon salt |
1/4 cup parsley |
1/4 cup tarragon or 1/4 cup chives (use a combination) |
2 teaspoons canola oil |
2 teaspoons unsalted butter |
Directions:
1. Beat the eggs, pepper and salt in a bowl.
2. Stir in the herbs.
3. Heat 1 teaspoon each of the oil and butter in a nonstick frying pan over high heat.
4. When the oil and butter are hot, add half the egg mixture.
5. Stir it continuously with a fork while shaking the pan for about 2 minutes to create small curds.
6. 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.
7. Roll the omelet by bringing together 2 opposite edges.
8. Invert in a plate.
9. Repeat process using remainder of ingredients to create a second omelette.
10. Serve immediately, half an omelet per person.
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