Recipe - Fines Herbes Omelets

10 lg Eggs
One half teaspoon Freshly ground black pepper
One fourth teaspoon Salt
One half cup Loosely packed chopped
Herbs*
2 teaspoon Canola oil
2 teaspoon Unsalted butter

Using a fork, beat the eggs, pepper, and salt in a bowl until thoroughly
mixed and well combined. Stir in the herbs. Heat 1 teaspoon each of the
oil and butter in a 10inch nonstick omelet pan over high heat. When the
oil and butter are hot, add half the egg mixture. Stir it continuously with
a fork while shaking the pan for about 2 minutes to create the smallest
possible curds. When most of the mixture is solid, cook it without
stirring, for 10 seconds to create a thin "skin" on the underside of the
mixture, binding it together. Roll the omelet by bringing together two of
its edges from opposite sides of the pan. Invert it onto a plate and repeat
the process, using the remainder of the ingredients to create a second
omelet. Serve immediately, half an omelet per person. Nutrional analysis
per serving: calories 227; protein 16 gm; carbohydrates 2 gm; fat 16.7 gm;
saturated fat 5.2 gm; cholesterol 536 mg; sodium 295 mg.

Recipe By : Jacques Pepin, Today's Gourmet II

From: Date:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip