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Herb Omelet

This was a lovely lunch, a reward to myself for weeding the garden, but would make a delicious dinner as well, perhaps with a side salad of tender green leaves, strewn with the fresh variety of the same herbs cooked in the omelet. I still have an abundance of various herbs to use up before the first frost, but the sorrel seems to be winding down so I picked a handful of the remaining leaves, julienned them and made myself a sorrel omelet. Any herb you have to hand will work. This is a once in a blue moon sybaritic indulgence, so please ignore the amount of butter used and soldier on judgement-free through the recipe. It is well worth it. So simple. Sooo good.

2 organic eggs

2 Tbsps fresh herbs, julienned

1 Tbsp spring onions, cut into slim rounds

2 tsps unsalted butter

2 tsps water

Pinch of salt

Break the eggs into a bowl. Add the water and the salt and beat quickly with a fork only until just combined.

Add the herbs and the spring onions to the bowl and beat quickly to distribute into the egg mixture.

Cut your piece of butter into two equal pieces. Toss one into the bowl with the egg mixture, melt the other half in a pan over low heat.

As soon as the butter has melted, pour the egg mixture into the pan. Swirl the pan around to distribute the egg mixture evenly, Allow to cook undisturbed for thirty seconds and then, using a spoon, bring the egg mixture that is around the edges of the pan to the center and swirling the pan gently to redistribute the uncooked egg to the edge of the pan to cook.

Repeat this several times to ensure that all raw egg is distributed to the pan and that as the eggs cook they are gently spooned to the center. You want your eggs cooked but you do not want them completely dry so remove the pan from the heat when the egg mixture looks cooked through with no more liquid egg remaining but when the surface still looks moist.

Gently shake the egg mixture into the pan, coaxing it to fold over itself into a proper omelet as you do.

Consume at once. The only thing missing from this omelet lunch was a glass of crisp white wine, but no day drinking when one lives alone! Still, even though it is starting to get chilly, there was a ray of sunshine hitting the outdoor table, so I threw on a sweater and enjoyed my meal outside, enjoying the (for now) weed-free garden.

This is a four minute and fifty seven seconds to the table meal.


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