Recipe provided by Austin Personal Chef: Carlos Crusco
Ingredients:
- 5 large Eggs
- Pinch Sea Salt
- Pinch fresh cracked Black Pepper
- 1/4 cup fresh Herbs (Parsley, Tarragon, or Chives) – finely chopped
- 1 tbsp Pecorino Romano – grated
- 1/2 tbsp Olive Oil
- 1 tbsp unsalted Butter
Directions
- Using a fork or whisk, beat the eggs, salt/pepper in a bowl until thoroughly mixed. Stir in the herbs.
- Heat oil and butter in a nonstick saute pan over high heat. When it is hot, add the egg mixture and stir continuously with a fork, shaking the pan, to create small curds – for about 1-2 minutes long.
- When most of the egg or omelette now is solid, continue cooking it without stirring for about 20-30 seconds. This helps you create a thin skin on the underside of the omelette. Add Pecorino cheese.
- Now for the important part which is getting it out of the pan properly: roll the omelette by folding over one side and then the opposite site, and invert it onto a plate. Cut omelette in half to serve. Enjoy!
