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Method :
Put a serving plate to warm. Lightly beat
the eggs with the water and seasoning, then add the herbs. Heat the
butter in a 20cm (8 inch) omelette pan until it is foaming. Pour in the
egg mixture all at once. Tip the pan and stir the eggs lightly with a
fork, pushing the cooked edges into the centre.
When the underside of the omelette is
golden brown and the top still moist and creamy, loosen the edges with a
palette knife. Tip the pan away from you, giving it a firm jerk so that
the omelette flips slightly and folds in half. Slide the omelette on to
the heated plate and serve immediately.
Serves 1
A simple, classical omelette which has no
equal.
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