Fresh Herb Omelet from New York Times Menu Cookbook by Craig Claiborne
Break the eggs into a small bowl. Add the water and salt and beat until light and foamy. Heat the omelet pan. Quickly add the butter and swirl it around. Pour t
Ingredients
- 1 fresh parsley sprig
- 1 teaspoon chopped parsley
- ½ teaspoon chopped fresh tarragon
- 2 teaspoons chopped chives
- 1 tablespoon butter
- ¼ teaspoon salt
- 1 tablespoon cold water
- 3 eggs
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