Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

10 lg Eggs
1/2 ts Freshly ground black pepper
1/4 ts Salt
1/2 c Loosely packed chopped herbs
2 ts Canola oil
2 ts Unsalted butter

* A mixture of 1/4 cup chopped parsley and 1/4 cup combined tarragon,
chives, and chervil.

Using a fork, beat the eggs, pepper, and salt in a bowl until
thoroughly mixed and well combined. Stir in the herbs. Heat 1
teaspoon each of the oil and butter in a 10-inch nonstick omelet pan
over high heat. When the oil and butter are hot, add half the egg
mixture. Stir it continuously with a fork while shaking the pan for
about 2 minutes to create the smallest possible curds. When most of
the mixture is solid, cook it without stirring, for 10 seconds to
create a thin "skin" on the underside of the mixture, binding it
together. Roll the omelet by bringing together two of its edges from
opposite sides of the pan. Invert it onto a plate and repeat the
process, using the remainder of the ingredients to create a second
omelet. Serve immediately, half an omelet per person.

Nutrional analysis per serving: calories 227; protein 16 gm;
carbohydrates 2 gm; fat 16.7 gm; saturated fat 5.2 gm; cholesterol
536 mg; sodium 295 mg.

Recipe By : Jacques Pepin, Today's Gourmet II

From: Marjorie Scofield Date: 06-23-95 (00:51) (160)
Fido: Recipes

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