Herb and creme fraiche omelette

Tamara West

Make one omelette at a time and serve as they’re ready, or double the mixture and use a larger pan to make one for sharing.

Ingredients

2	Eggs, at room temperature (Main)
2 tsp	Milk
1 pinch	Salt
1 tsp	Chervil, chopped
1 tsp	Fresh parsley, chopped
2 tsp	Creme fraiche, stirred to loosen
1 knob	Butter
½ tsp	Chives, finely snipped

Directions

1. Place omelette pan with curved sides (20-25cm diameter) on medium heat. Place eggs, milk, salt, chervil and parsley in a bowl and whisk with a fork to combine well.
2. Quickly swirl butter around pan to entirely coat the base and about 1cm up the side. Add egg mixture to pan. Using a small spatula or flat-ended wooden utensil, lift cooked edges of omelette and tilt pan to allow runny mixture to flow to the edges. Repeat a few times until most of mixture is set.
3. Reduce heat to medium-low and allow omelette to cook for another 30 seconds.
4. Spoon creme fraiche over one half of the omelette and sprinkle chives over this. Carefully fold the omelette in half, then slide it on to a warmed plate. Grind over a little black pepper and serve.