Buy the 2015 Old Farmer's Almanac!

Herb Omelet

Herb Omelet
PrintPrintEmailEmail

Rate this Recipe:

No votes yet

"You can't let your annual herbs go to seed too early, or they'll stop growing. They're also not as tasty after they've blossomed, so I pull off any buds as soon as I see them. I harvest herbs all summer long, for immediate eating or for drying and freezing."

Yield: Serves 4.

  • 4 eggs, separated
  • 3 tablespoons milk or cream
  • 2 teaspoons raw bran
  • Dash of black pepper
  • Salt (optional)
  • 2 teaspoons butter
  • 1-1/2 tablespoons fresh herbs -- a combination of chives, parsley, basil, thyme, chervil, or your favorite mixture - snipped fine with scissors

Beat egg yolks until thick and light yellow. Add cream, bran, pepper, and salt if desired, and mix thoroughly. Beat egg whites until stiff. Combine, folding yolk mixture into egg whites. Melt butter in omelet pan or frying pan and pour in egg mixture. ("I use a divided omelet pan and put half of the butter and half of the eggs into each pan.") When omelet is nearly set, add mixed herbs and fold over. Cook until done. Slip omelet onto a heated serving platter.

Please review this recipe below!

Comments

Review this Recipe

The content of this field is kept private and will not be shown publicly.
By submitting this form, you accept the Mollom privacy policy.

2015 Garden Calendar2015 Weather Watcher's Calendar2015 Recipes Calendar2015 Engagement Calendar 2015 Everyday Calendar2015 Country CalendarNew Year Cross StitchLobster Rope Doormats