Submitted by editor
Eggs may be a staple of local eating, but they don't have to be boring. Every chef knows that mastering the art of the omelette is a cornerstone of basic cookery. Make this recipe your own and open the gateway to eggy acclaim.
Courtesy of Laura Calder, French Food at Home (Food Network Canada)
1 serving
2 tsp butter
2 eggs
1 tsp chopped fresh herbs (such as basil, dill, thyme, chervil or parsley)
Salt
1. Melt butter in an omelette or crêpe pan. Lightly whisk eggs and pour them into the hot pan. When the bottom has just set enough to be lifted, gently lift up the edges, here and there, and, tilting the pan, let some of the runny part on top spill underneath. Do this until the top is set, but still a little slithery.
2. Sprinkle with chopped fresh herbs. Season with salt.
3. Then roll the omelette into log like a crepe and slip it onto a plate. Brush the top with extra butter, if you like, to make it nice and glossy. Serve.
Please note that these recipes for the 100 Mile Challenge have been provided by users who may not be professional cooks. Food Network Canada has not tested these recipes and therefore cannot make any representation as to the results.
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