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.
Love your presentation of the omelet, am sure it taste wonderful with Chinese chives!
ReplyDeleteOh I love the idea of this as a sandwich filling!
ReplyDeleteLook delicious !!
ReplyDeleteLove omelett !!
mmm...delicious! I love aromatic Chinese chives. This is definitely my kind of omelet.
ReplyDeleteThat photo with the oozing cheese looks so good. This was a perfect start to the new year, very easy.
ReplyDeleteHappy New Year to you.
What a delicious omelette, Joyce! I love the green specks from the chives and yes, cheese is wonderful when it is melty in the warm omelette. I can tolerate cheese that way :)
ReplyDeleteGorgeous with all that green! I bet it was a really fantastic lunch. I agree--I like a browned omelet with the top just set. Not a super fan of the drooling omelet.
ReplyDeleteOh my goodness! What a great idea!!! A sandwich! Those crispy edges look fabulous!! So happy you enjoyed - my chives were all limp from a freeze - but I'm sure they would be terrific in this!
ReplyDeleteJoyce, your omelette looks delicious. Happy New Year!
ReplyDeleteWhat a nice way to enjoy your omelette! I like mine browned on the outside, too. David's technique gave me that without overcooking the interior, so I was very happy.
ReplyDeleteWhat a great idea to have this as a sandwich? Your cheesy filling looks so good!
ReplyDeleteI've made both a brown one and one with a touch of brown. I like the fluffy slightly brown one better. So many options, but the oozing cheese is the best.
ReplyDelete