Omelettes

My copy of Le Repertoire de La Cuisine that I used during my catering college days lists close to a hundred omelettes, ranging from one simply adorned with fresh herbs to an extravaganza filled with lobster and truffles, and coated with lobster sauce. I think an omelette is best kept simple to allow the flavour of good eggs, a few herbs and butter to shine through, with perhaps a spoonful of freshly cooked tiny prawns or crab to lend a contrast. Herbs, especially tarragon, parsley and chervil, go beautifully in an omelette. Another delicious filling for an omelette consists of sorrel melted in a little butter plus a spoonful of finely diced hot crispy potatoes added at the last minute.