Cook The Book Fridays welcomes the new year with a simple, easy and delicious recipe from My Paris Kitchen by David Lebovitz, Fresh Herb Omelet (Omelette Aux Fines Herbes).
For the fresh herbs, I've used Chinese chives from my garden pot. There's eggs, a little milk, salt and pepper, with the finely chopped herbs beaten together. Some cheese, of which I've used Cheddar is sprinkled over the centre in a line while the egg is setting in the skillet. Fold the omelet in half and slide onto a plate to serve. I like my omelet to be a little brown on the outside, so I have cooked it a little longer till the bottom is lightly crisp brown while the top is just set to my liking.
The best part, is the oozy cheesy part! I shared this omelet with my son, we had it sandwiched between two slices of white breads. Makes a very nice meal for hungry tummy!
To see what other fresh herbs that was used for this omelet, stop by Cook The Book Fridays and visit those links.