Omelette aux Herbes

1. 1

   Preheat the oven to 350 degrees.

2. 2

   Wash and dry the greens and herbs thoroughly.

3. 3

   Save a sprig or two of the herbs for garnish.

4. 4

   Put the rest in a food processor, and pulse until the greens and herbs are finely chopped, but not pureed.

5. 5

   You can also mince them, and then grind them with a large pinch of salt in a mortar and pestle.

6. 6

   The goal is to extract the juices from the greens.

7. 7

   Beat the eggs in a medium bowl with 3 tablespoons water and the teaspoon of salt.

8. 8

   Then gently fold the greens into the eggs.

9. 9

   The mixture should be a vivid shade of green.

10. 10

    Heat a thin film of olive oil in a large ovenproof skillet over low heat.

11. 11

    Add the beaten eggs, and cook just a minute or so, to brown the bottom a bit.

12. 12

    Then put the pan in the oven, and cook for about 10 minutes, until set.

13. 13

    Put a plate the size of the skillet on top of the eggs, flip, and then slide the top side onto a platter and serve, sprinkled with some more herbs; or serve the omelet straight from the pan.

* Per serving · 4 servings · Values may vary.

No additional tips available.