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1
portionsEasy
By Sheila Lukins and Julee Rosso
Published 1989
This plain omelet is not as nature as its classic cousin. We have taken the liberty of adding a few fresh herbs.
The ideal omelet-cooking motion is somewhat like rubbing your stomach while patting the top of your head. It is difficult at first, but after a little practice you’ll develop the technique. The idea is to keep the mixture moving, incorporating air while keeping the center moist.
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