Herbs for Breakfast: Chive-Sorrel Omelet

Throw some herbs into your omelet using this recipe.


| February/March 1999



10 June 2010 Omelet


Serves 1

Have all ingredients ready before beginning to cook the eggs. For best results, use a nonstick omelet pan.

• 1 teaspoon cooking oil, preferably rosemary flavored
• 3 large eggs
• 1/8 teaspoon salt
• Freshly ground black pepper to taste
• 2 tablespoons shredded Jarlsberg or ­imported Gruyère cheese
• 2 tablespoons snipped chives
• 3 tablespoons julienne-sliced sorrel

1. With a soft paper towel, film a 7-inch or larger nonstick omelet pan with the oil. Heat the pan over medium-high heat while you whisk the eggs, salt, and pepper in a bowl with a fork.

2. Pour the eggs into the pan in a thin layer.

3. Holding the pan handle in one hand and the spatula in the other, tilt the pan slightly while you push the spatula from the lower right side of the pan all the way through the omelet to the upper left, pushing the cooked eggs off the bottom of the pan and letting the uncooked portion flow around the spatula. Flatten the omelet, poking it gent­ly with the tip of the spatula. Now tilt the pan the other way and push the spatula from the upper right through to the lower left to make an X; flatten again.





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