FRESH HERBS OMELET
Whether I'm cooking in my historical cottage home or on the road in a tiny RV kitchen, this recipe for fresh herbs omelet is something I can make anywhere using fresh ingredients from either one of my gardens -- home or RV.
The herbs should be sweet ones rather than bitter or sharp; basil, mint, and dill would also work. This is a classic style of omelet, served hot, right out of the pan, an utterly satisfying quick meal.
Fresh Herb Omelet Ingredients:
4 large or extra-large eggs
Salt and freshly ground pepper
1 tablespoon plus 1 teaspoon milk
3 tablespoons minced chopped herbs: such as parsley, dill, chives, rosemary, basil, or mint (use no more than 3)
1 tablespoon plus 1 teaspoon good butter (such as Kerrygold Pure Irish Butter)
Break eggs into a bowl and beat with a fork or a whisk until frothy. Add salt and freshly ground pepper to taste, and 2 teaspoons milk. Whisk half the herbs into the eggs and mix well.
Heat an 8-inch nonstick omelet pan over medium-high heat. Add 2 teaspoons of Kerry Gold Pure Irish Butter. When the butter is hot when you hold your hand above it, pour in the eggs, scraping every last bit into the pan. Swirl the pan to distribute the eggs evenly over the surface. Fold cooked omelet over onto itself and serve.