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Omelette aux fines herbes
main courses | serves 1
The original, and best, simple Sunday supper for one.
1. Break the eggs into a bowl and whisk lightly with a fork. Add the chopped herbs and season with salt and pepper.
2. Heat the butter in a 23cm nonstick or cast-iron pan over a medium-high heat until foaming. Once the foam dies down, pour in the egg mixture and gently shake the pan to distribute. Cook for 20 seconds or so, until it begins to bubble, then draw it into the centre with a wooden spoon and shake the pan again to redistribute the uncooked egg. The omelette is cooked when the base is set, but it is still slightly runny in the middle (unless you don’t like that). Remove the pan from the heat and fold 2 sides into the middle. Shake the pan so the edges roll together then turn the omelette onto a plate, folding it over in the process. Serve with bread.
Per serving 409 cals, 29.7g fat (13.7g saturated), 18.1g protein, 16.7g carbs, 1.3g sugars
Recipe Rebecca Rauter
Photo Carolyn Barber
from Issue 22
ingredients• 2 eggs, at room temperature
• A small handful of chopped mixed herbs, such as chives, tarragon, chervil and parsley
• A large knob of butter
• Crusty bread, to serve