AuthorJanellaGF V SF NF
I’ve included many variations here, as there’s just so much you can do with this crepe-like
omelette. Once you make this, you’ll wonder why you haven’t before. I find this is the easiest
way to digest eggs. I have doubled the recipe to make two omelettes and filled these with the
potato, saffron and quark variation below.
In a small bowl, whisk together your eggs and herbs.
Heat your frying pan over medium heat, then add 1 tablespoon of the oil. Pour half the egg mixture into your pan and use a fork to spread it around so it’s quite thin and round. Allow to bubble up and brown a little, then flip and cook on the other side for about 30–60 seconds until golden on this side. Fold in half and serve. Repeat with the remaining oil and the egg mixture.
Ingredients
Directions
In a small bowl, whisk together your eggs and herbs.
Heat your frying pan over medium heat, then add 1 tablespoon of the oil. Pour half the egg mixture into your pan and use a fork to spread it around so it’s quite thin and round. Allow to bubble up and brown a little, then flip and cook on the other side for about 30–60 seconds until golden on this side. Fold in half and serve. Repeat with the remaining oil and the egg mixture.
