Summery and full of flavour 😋
This morning I set out with the grand plan of making a delicious coucou, but I didn’t quite succeed. I was too cautious with the amount of herbs, added way less than I should have and so I ended up with a herby omelette, but actually that’s not a bad thing either!
- Eggs (about 2-3 per person)
- Spring onions
- Oil for frying
For reference, these are the herbs I used, before slicing them. Way too little!
Takes about 30 minutes, for 2 people.
- Wash the herbs and remove any mushy bit if any. We want the best herbs for this!
- Then slice them sort of finely, with a knife or scissors, whatever is easier.
- I used already roasted hazelnuts, but if yours aren’t, lightly roast them now using a pan on a low heat, until they acquire some colour (I’m assuming you’re using hazelnuts without their skin on!).
- Crush the hazelnuts. I used a pestle and mortar.
- In a bowl, prepare the eggs: beat them until the yolks and whites are mixed.
- Add a generous amount of oil to a pan, then set on a high heat. When it’s hot, add the spring onions first as they’re the sturdiest of the set. Reduce the heat a bit. Stir to avoid burning the onions.
- When the onions are soft, add the chives, stir and wait until they get soft too.
- Add the parsley and dill, stir.
- Add the hazelnuts.
- Add the beaten eggs, mix everything nicely.
- Set a flat, wide dish aside. Oil it so it becomes a non-adherent dish. We’ll use it to flip the omelette!
- Using a spatula try to separate the omelette from the sides of the pan. When it stops breaking apart and seems pretty solid underneath, it’s time to flip it.
- Lift the pan from the heat, place it over the oiled dish and quickly flip it so the top bit is underneath now
- Lightly oil the pan again
- Using the spatula to kindly push, slide the omelette from the dish back to the pan. Holding the pan handle, give it a horizontal shake so the omelette stays flat and contents are nicely distributed (sometimes they can fold)
- You might need to flip the omelette a couple more times, just make sure it doesn’t get TOO dry
- And eat it!
I served it with one of the pitta breads from Thursday’s halloumi experiment, which I toasted, sliced and infused with really great Spanish olive oil and some pepper and salt, plus also a few cute tiny tomatoes, because why not?
So, not exactly the kind of very green dish I thought I’d produce, but not bad either! It smelled and tasted great.