CookEat Recipe
Parsley Omelette
A folded omelette with finely chopped parsley, milk and butter.
Method
Steps
Step 1
Wash and thoroughly drain the parsley, then finely chop enough to measure one tablespoon.
Step 2
Break the eight eggs into a bowl. Add the half gill of cold milk, half teaspoon of salt, two saltspoons of ground white pepper and all the measured parsley. Beat briskly with a fork for two minutes.
Step 3
Use a broad shallow frying pan with sloping sides that comfortably holds the whole mixture. Heat the two tablespoons of melted butter over medium heat until hot and foaming without burning. Add the eggs and stir briskly with a fork for about two minutes, moving the setting egg so the liquid mixture contacts the pan.
Step 4
Let the base set for about half a minute, then fold the opposite sides towards the centre. Let it cook for about one minute more, adjusting to lower heat and continuing as needed until the egg is set and the thickest centre reaches 74°C.
Step 5
Turn the omelette onto a hot dish and serve immediately.
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