I got a stack of classic cookbooks for my birthday recently, including a couple by the great Elizabeth David. Inspired by her classic 'An Omelette and a Glass of Wine', I decided to make an...
Omelette aux fine herbes
Take a handful of herbs per person - I used a mixture of parsley, tarragon, mint (don't overdo it with the mint - but don't underdo it either) and lemon time. Other combinations would work - chervil sounds like a good idea. David says don't use tarragon and basil. (She's never wrong.)
Chop finely.
Beat two eggs well. Add the herbs and some pepper.
Put wee dash of olive oil in your omelette pan over a medium heat and a big lump of butter. When the butter stops bubbling, pour in the mixture. It should be thick enough with herbs that it doesn't spread out too much. When set on one side, flip. Don't overcook it.
Serve with good bread and a simple salad. And a glass of wine, obviously.
Jaysus - so simple yet so fucking good. That's what food should be about.
Clarissa Dixon-Wright used to run 'Books for Cooks' in London. One day she answered the phone to hear,
"Hello. This is Elizabeth David here."
She responded,
"That's a little like being told that God's on the phone."
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