Omelette Aux Fines Herbes

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About


  • 15 g (½ oz) butter
  • 2 French shallots, finely chopped


  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