CookEat Recipe
Omelette with Mint
A folded cream omelette scented with freshly chopped mint.
Method
Steps
Step 1
Pick fresh culinary mint leaves, wash, dry and finely chop them, then measure one tablespoon. Crack the eight eggs into a bowl. Add the half gill of cream, half teaspoon of salt, two saltspoons of ground black pepper and tablespoon of freshly chopped mint. Beat briskly with a fork for two minutes.
Step 2
Heat the tablespoon of butter in a frying pan large enough for the egg mixture. Pour in the eggs and stir for about two minutes, then let stand on the heat for about one minute. Fold the two opposite sides inward to meet in the centre and let stand for about half a minute more, continuing gently as necessary until set and the centre reaches 160°F. Turn the whole omelette onto a hot dish and serve immediately.
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