Wednesday, 1 October 2008 {1:01:00 am}
| Fresh Herbs Omelet |
This is called a “fines herbes” omelet in France, and usually contains finely minced parsley and chives, sometimes tarragon or chervil as well. The herbs should be sweet ones rather than bitter or sharp; basil, mint, and dill would also work. This is a classic French rolled omelet, served hot, right out of the pan, an utterly satisfying quick meal. The classic French omelet is made with butter, but in the Mediterranean a healthier version is made with olive oil. Use a nonstick pan for this.
4 large or extra-large eggs
Salt and freshly ground pepper
1 tablespoon plus 1 teaspoon milk
3 tablespoons minced chopped herbs, such as parsley, dill, chives, tarragon, chervil, basil, mint (use no more than 3)
1 tablespoon plus 1 teaspoon extra virgin olive oil
1. Break 2 eggs into a bowl and beat with a fork or a whisk until frothy. Add salt and freshly ground pepper to taste (about 1/8 teaspoon salt), and 2 teaspoons milk. Whisk half the herbs into the eggs and mix well.
2. Heat an 8-inch nonstick omelet pan over medium-high heat. Add 2 teaspoons of the olive oil. When the oil feels hot when you hold your hand above it, pour in the eggs, scraping every last bit into the pan. Swirl the pan to distribute the eggs evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. As soon as the eggs are set on the bottom, jerk the pan quickly away from you then back towards you so that the omelet folds over on itself. Tilt the pan and roll out onto a plate. Repeat with the remaining eggs and herbs, and serve.
Fresh Herbs and Scallion Frittata
Makes one 10-inch frittata, serving 4 to 6
If you want to make this for the family in one go, it’s more convenient to make this as a frittata. Not quite as elegant as the French rolled omelet, but no less delicious. This one includes a bunch of sautéed scallions.
1 tablespoon plus 2 teaspoons extra-virgin olive oil
1 bunch scallions, white and light green parts only, trimmed and sliced
8 large or extra-large eggs
6 tablespoons minced chopped herbs, such as parsley, dill, chives, tarragon, chervil, basil, mint (use no more than 3)
1/2 teaspoon salt
Freshly ground pepper to taste
2 tablespoons plus 2 teaspoons milk
1. Heat 2 teaspoons of the olive oil in a small skillet or saucepan over medium heat and add the scallions. Cook, stirring, until tender, 3 to 5 minutes, and remove from the heat.
2. Beat the eggs in a medium bowl. Add the herbs, salt, pepper, mint, and scallions and beat together.
3. Heat the remaining olive oil over medium-high heat in a 10-inch heavy nonstick skillet. Hold your hand above it; it should feel hot. Drop a bit of egg into the pan and if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. Turn the heat down to low and cover the pan. Cook 8 to 10 minutes, shaking the pan every once in a while, until the frittata is just about set. Meanwhile, light the broiler.
4. If the frittata is not quite set on the top, place under the broiler, about 3 inches from the heat, for 1 minute, watching closely, until just beginning to color on the top. Do not allow the eggs to brown too much or they’ll taste bitter. Remove from the heat, allow to sit in the pan for 5 minutes or longer, then carefully slide out onto a platter, or cut in wedges in the pan. Serve warm, room temperature, or cold.
Yield: Makes 2 rolled omelets, serving 2
Advance preparation: The frittata can be prepared several hours or even a day ahead, covered and refrigerated until shortly before serving. It does not reheat well.
Cheers;