herb salad omelettes with parmesan

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Cooking receipe to make herb salad omelettes with parmesan under category General Recipes. You may find some video clips related to this receipe below.

herb salad omelettes with parmesan

1 wedge parmesan

10 large freerange eggs

sea salt and black pepper

mixed soft herb leaves such as parsley chives tarragon chervil and basil (chop most and leave some whole)

80g butter melted

4 handfuls salad leaves such as young spinach rocket lambs lettuce wild garlic leaves

Shave off a mound of wide flakes from a block of parmesan (use either a swivel peeler a dutch style cheese slice or for the widest shavings a broad bladed knife).

Break the eggs into a bowl and gently fork together without beating them up (too much handling of the eggs will toughen the result).

Season then stir in the chopped herbs and l tbsp of melted butter.

Heat two heavy frying pans until fairly hot (it makes serving easier if you have two on the go at the same time) add l tbsp of butter to each and swirl to coat then pour a quarter of the herb egg mixture into each pan and swirl again.

Using a knife draw in the edges of each omelette so that any pools of egg run onto the hot pans then scatter over a few wafers of parmesan.

When the omelettes are almost set but still slightly wobbly add 2 good wodges of salad leaves and the

whole herbs to each one layering in the cheese as you go.

Fold over and slip out of the pan on to pre warmed plates.

Repeat for the remaining 2 omelettes.

Dress the leaves with any remaining butter and serve.

Omelettes shouldn

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