CookEat Recipe

Omelette with Olives

Name: Omelette with Olives
Ingredients: 12 Queen olive — Queen olives, pits removed; 2 Tablespoon Sherry — Sherry for steaming olives; 1906 source measure retained without conversion; 0.5 Teaspoon Tarragon — Fresh chopped tarragon; 1906 source measure retained without conversion; 8 Egg — Fresh eggs; 59 Millilitre Milk — Milk, half gill; 0.5 Teaspoon Salt — Salt; 1906 source measure retained without conversion; 2 Saltspoon (source measure) White pepper — White pepper; 1906 source measure retained without conversion; source unit: saltspoon; 1 Tablespoon Butter — Butter for omelette pan; 1906 source measure retained without conversion

Type: Main course

By Alexander Filippini · Posted Sep 29, 2026

Method

Steps

Step 1
Pit/slice TWELVE olives, steam covered with two tablespoons sherry and tarragon at low heat fifteen-minute guide, transfer to bowl. Add EIGHT eggs, half-gill milk, salt/pepper and beat two minutes.
Step 2
Heat tablespoon butter, add whole olive/egg mixture, stir two minutes, rest half-minute, fold opposite sides to centre and rest one minute, continuing to safely set egg centre≥74°C. Serve one omelette.

Cooked it? Rate it.

Cooked 0 times

Not rated yet

Steps

Step 1

Step 2

Cooked it? Rate it.

Share this recipe