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Lulu Grimes

Omelette Aux Fines Herbes

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
The Cook's Book of Everything
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About

Ingredients

  • 15 g (Β½ oz) butter
  • 2 French shallots, finely chopped

Method

  1. Melt the butter in a frying pan and cook the shallots and garlic over low heat until tender. Stir in the herbs and then tip into a bowl. Mix in the cream and eggs and season well.
  2. Heat a little oil in a non-stick frying pan. Pour

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