1 tablespoon butter
1 tablespoon creme fraiche or
1 tablespoon chopped herbs
(such as thyme, parsley or marjoram)
Salt and freshly ground black pepper
Other omelette fillings can be chopped ham, finely chopped crispy bacon or sauteed sliced mushrooms, sliced tomatoes, finely sliced onions or grated cheese.
Beat together the eggs, salt and pepper until well mixed.
Melt the butter in an omelette pan or small non-stick frying pan over medium high heat, until the butter is foamy and light nutty brown.
Pour in the beaten eggs. When the eggs start to set, lift up the sides with a palette knife and tilt the pan so as to allow the uncooked eggs to run underneath.
When the eggs are set enough so as not to run freely, but still soft and not completely cooked, spoon in the creme fraiche on the omelette and in the middle. Sprinkle with the freshly chopped herbs.
With a palette or two, ease off one side of the omelette from the pan and lift one edge of the omelette and fold in over the middle. Tilt the pan and fold in the other side over the folded portion.
Carefully slide out the omelette onto a serving plate.
Madeleine's recipe :Omelette aux herbes
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