Herb omelette
Ingredients
For
4
personnes
- 4 eggs
- 30 g of grated Gruyère
- Fresh herbs: chives and basil, for example
- Salt, pepper
- 1 tablespoon of full-flavoured olive oil
- 1 tablespoon of crème fraîche
Tip
For a more substantial snack, you could add some seasonal vegetables. To make it even more enjoyable, you could mix and match olive oils, such as those with a subtle flavour or traditional-style olive oils.
Instructions
- Wash and finely chop the fresh herbs.
- Crack the eggs into a mixing bowl and, using an electric whisk, beat them until the mixture becomes light and fluffy. Add the salt, pepper, crème fraîche and ½ tablespoon of full-flavoured olive oil, and continue beating. Fold in the finely chopped herbs.
- Heat a small frying pan with the remaining ½ tablespoon of full-flavoured olive oil. Whisk the eggs one last time, then pour them into the pan. Sprinkle with Gruyère, put a lid on and leave the omelette to cook over a low heat.
- Fold the omelette in half, serve it, and tuck in!
- You can also use a mixture of parsley and chives.
Tip
For a more substantial snack, you could add some seasonal vegetables. To make it even more enjoyable, you could mix and match olive oils, such as those with a subtle flavour or traditional-style olive oils.
We recommend...
For this recipe, we recommend PDO huile d'olive d'Aix-en-Provence (intense taste) for its aromas of raw artichoke and greenery, sometimes complemented by hints of walnuts/hazelnuts and red berries.
If you don’t have this, choose another intense-flavoured olive oil: PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive de Haute-Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive de la Vallée des Baux-de-Provence.
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