Emeril's Omelet with Fine Herbs
Emeril Lagasse's Kicked Up Eggs
Sunny side-up, scrambled, over-easy ? not for Emeril Lagasse. He likes his eggs kicked up a notch. Check out his Omelet with Fine Herbs.
Heat an 8-inch, non-stick sauté pan over medium-high heat. In a mixing bowl, combine the eggs, fines herbs, salt and pepper. Whisk briskly to incorporate well all the ingredients.
Add the butter to the sauté pan and quickly pour the eggs into the pan. Using a wooden spoon, swirl the pan and scrape the eggs with the spoon simultaneously.
Using a rubber spatula, fold the farthest edge of the omelet toward the center, and shake the pan till the edge closest to you is slightly draped over the ridge of the pan. Hold the handle of the pan with an underhanded grip, and invert the omelet onto a serving platter or plate.
Recipe courtesy of Emeril Lagasse © 2001