Fines Herbes Omelets~ Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
10 large: Eggs,
1/2 tsp: Freshly ground black pepper,
1/4 tsp: Salt,
1/2 cup: Loosely packed chopped herbs,
2 tsp: Canola oil,
2 tsp: Unsalted butter,
Directions:
* A mixture of 1/4 cup chopped parsley and 1/4 cup combined tarragon,
chives, and chervil.
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, Todays Gourmet II
From: Marjorie Scofield Date: 06-23-95 (00:51) (160)
Fido: Recipes
Source from luhu.jp
chives, and chervil.
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, Todays Gourmet II
From: Marjorie Scofield Date: 06-23-95 (00:51) (160)
Fido: Recipes
Source from luhu.jp