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Herb omelette
Also known as herb omelet · omelette aux fines herbes · omlette with herbs
Eggs cooked soft and folded around parsley, dill and mint. Herby and light rather than rich.
Typical serving
320 kcal
usually 240–410 kcal
 Protein | 22 g |
|---|---|
 Carbs | 4 g |
 Fat | 24 g |
Reference figures for a dish as it is commonly cooked — never a measurement of your plate. The range is the honest part: two kitchens make this differently. In the app, a photograph replaces the guess.
Ingredients
Serves 2 · dimmer marks are storecupboard
- 6eggs
- 20gbutter
- 1 handfulparsley, dill and mint
- to tastesalt and pepper
Method
4 steps
chop · 2mChop the herbs, not too fine.
fold · 1mBeat the eggs just until they are one colour — over-beating makes them tough.
fry · 3mButter foaming on a medium pan, eggs in, and drag the setting edges to the middle until the top is barely wet.
finish · 1mHerbs over one half, fold, slide out. It should have taken no colour at all.
Worth knowing
The French test of an omelette is that it browns nowhere at all — colour means the pan was too hot and the eggs have tightened.
More from the Mediterranean kitchen
Closest in calories
Browse macros for every Mediterranean dish Foodakl can log: Iberian · Greek & Balkan
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