This simple herby omelette can be served as a light main dish accompanied by a salad. It can be served hot or cold. To serve it as a mezze, cut it into small wedges, or make tiny pancakes (see Variation).
Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
Step 1
In a bowl, lightly beat the eggs with the rest of the ingredients, except the oil.
Step 2
Heat 2 tablespoons oil in a large, nonstick ovenproof frying pan. When it begins to sizzle, pour in the egg mixture. Cook over low heat for about 10 minutes, or until the bottom sets.
Step 3
Drizzle the remaining oil over the top of the omelette, and cook under the broiler for a few minutes, until lightly browned. Serve it cut in wedges like a cake.
variation
Step 4
Drop small amounts of the egg mixture in batches—by the half ladle—in a nonstick frying pan filmed with oil and turn them over as soon as the bottoms become detached.
