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    Omelette Aux Fines Herbes

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    Omelette Aux Fines Herbes

    Serves: 1 - 2

    Ingredients

    • 3 large free range eggs
    • Salt
    • Freshly ground black pepper
    • 1 tbsp chives
    • 1 small leaf of tarragon
    • 10 sprigs of chervil
    • 20g unsalted butter

    Method

    1. Beat 3 large free range eggs together with a little salt and pepper, then snip and add 1tbsp chives, 1 small leaf of tarragon and 10 sprigs of chervil or parsley. In a small non-stick pan heat 20g unsalted butter until it begins to foam.
    2. Pour the egg and herb mixture into the pan and wait about 10 seconds until it begins to set around the outside. Pull the set part inwards and allow the liquid to go towards the outside. Continue this for about 2 minutes until the omelette has formed completely but is still slightly liquid in the centre. Fold the sides towards the centre and turn out onto a plate. Serve immediately.
    3. Lightly cooked eggs are not suitable for the young, pregnant women, the elderly or those whose immune systems are weak.

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