This is another recipe from Puglia, typically simple and delicious. I love to take slices of these omelettes on picnics, to be eaten cold with crusty bread and fresh tomatoes.
Beat the eggs lightly. Remove the leaves from the herbs, wash them and dry them, then tear them up with your fingers. Mix the leaves into the eggs and add salt, pepper and milk.
Heat the olive oil in a heavy-bottomed omelette pan until just beginning to smoke, then tip in the egg mixture. Smooth it out flat with the back of a spoon and cook it on one side for about 5 minutes or until golden. Turn it over on to a lid or large platter, then slide it back into the pan. Cook for a further 3 minutes, transfer to a serving dish and serve hot or cold.
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