Recipe: French Omelette

This is a great recipe to use ingredients from your farm and garden. I make these when I have too many eggs and just need to use them. You can use store-bought butter and cheese if it's not milking season, or maybe you have some homemade cheese in your freezer.

French Omelette

2 T of freezer diced butter
6 large eggs (or 4 extra large eggs)
2 T of shredded cheese (Mozzarella, Gruyere, Colby, etc)
4 t of minced chives (fresh)
4t of minced parsley (fresh)
vegetable oil/ cooking spray
Salt and Pepper (optional)

*This can be difficult to cook, one of the flip frying pans (like This) will make it easier

Directions:

1. Preheat skillet on low heat, spray or add oil
2. Crack eggs into mixing bowl and beat until well combined
3. Add butter to eggs and stir
4. Turn stove up to medium-high heat and pour eggs into pan (just enough to cover the bottom of the pan, but not a super thin layer)
5. Scramble egg, then let it reform into one layer. 
6. Wait a minute for the bottom of the egg to cook, then flip the egg (use a flip toss, or a flip frying pan)
7. Cook a minute, then slide egg onto plate. 
8. Sprinkle cheese, chives, and parsley onto egg in a thin layer.
9. Roll up the egg quickly (the heat will melt the cheese and hold it together)
10. Sprinkle more cheese and herbs onto
11. Make more omelettes. (until egg/butter mixture is gone)
12. Serve

*Photo borrowed from GoodFoodBlog / ©2007 Carl Tremblay Photography
*Another recipe for French Omelette at GoodFood