Herb and creme fraiche omelette
Photo by 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.
- 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.
- 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.
- Reduce heat to medium-low and allow omelette to cook for another 30 seconds.
- 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.