Tansy Omelette Recipe
Yield: 1 OmeletteRecipe by luhu.jp
Ingredients:
6: Eggs,
1/2 T: Chopped tansy leaves,
Pinch of salt,
1 T: Chopped parsley,
Freshly milled black pepper,
Butter for frying,
Directions:
Break the eggs into a bowl, add the salt and pepper and mix lightly with a
fork. Strip the tansy leaves from the mid-rib, remove the parsley stalks,
then chop both herbs finely and stir them into the eggs. Heat a small nut
of butter in an omelette pan or small frying pan, when very hot pour in the
egg mixture and stir round with a fork, keeping the mixture moving so that
the uncooked top runs to the hot bottom of the pan. Do not overcook--the
top of the omelette should look like runny scrambled eggs. Leave on the
heat for a few seconds to set the bottom, then fold the omelette in half
with a palette knife and slide on to a well-heated serving dish.
Serves 2.
NOTE: A small amount of tansy does wonders for an omelette, and the same
amount--half a tablespoon of chopped tansy leaves to 6 eggs--is equally
nice with scrambled eggs.
1 MICHAEL, Pamela
A Country Harvest
Peerage Books
London
MM Format by John Hartman Indianapolis, IN
Source from luhu.jp
fork. Strip the tansy leaves from the mid-rib, remove the parsley stalks,
then chop both herbs finely and stir them into the eggs. Heat a small nut
of butter in an omelette pan or small frying pan, when very hot pour in the
egg mixture and stir round with a fork, keeping the mixture moving so that
the uncooked top runs to the hot bottom of the pan. Do not overcook--the
top of the omelette should look like runny scrambled eggs. Leave on the
heat for a few seconds to set the bottom, then fold the omelette in half
with a palette knife and slide on to a well-heated serving dish.
Serves 2.
NOTE: A small amount of tansy does wonders for an omelette, and the same
amount--half a tablespoon of chopped tansy leaves to 6 eggs--is equally
nice with scrambled eggs.
1 MICHAEL, Pamela
A Country Harvest
Peerage Books
London
MM Format by John Hartman Indianapolis, IN
Source from luhu.jp