Parsley Omelet

This one got me by the name. Hmm Parsley omelet…I was imagining some lovely puffed omelet with parsley and a light cheese folded inside. Instead…we get this:

French Omelet

4 eggs
1/2 teaspoon salt
few grains pepper
1/4 cup water
2 tablespoons butter

Beat eggs until mixed but not foamy; stir in seasonings and water. Melt butter in a heavy skillet and turn mixture into the hot skillet. Cook omelet slowly, pricking and lifting with fork during cooking period. Cook until firm to the touch of finger, 8 to 10 minutes. The omelet may be cooked entirely on top of range or put in oven part of the time to dry the top. Fold omelet, then slide onto a hot platter. Serve immediately. 5 servings.

Variations: Serve omelet with hot spinach, bacon, tomato sauce or hot broiled fruit such as peaches or apricots.

Parsley Omelet

Add 1 tablespoon coarsely chopped parsley to the beaten eggs and proceed as for French Omelet. The Modern Family Cookbook

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