These make a pleasant change at breakfast. Ideally, they should be made individually, in 150 mm (6 in) omelette pans, but most boats would not have room for such a luxury. They come out a bit on the thin side, if you make them one at a time in a larger pan, so better to make a four-egg omelette and share nicely.
Serves 2
4
eggs
salt
and pepper
1
tbsp olive oil
1/2 tsp Annie's Mixed Herbs
Method:
- Break the eggs into a bowl and beat them lightly with a fork or whisk so that the whites and yolks are combined. Add salt and grind in some pepper.
- Heat the oil in a frying pan until it’s runny but by no means smoking. Tip in the eggs and tilt the pan so that the mixture spreads itself evenly around. You can lift up the edges of the omelette as it sets so that the liquid egg trickles underneath.
- When the top is almost set, sprinkle on the herbs and as the last of the liquid egg firms up, fold the omelette in half with a fish slice.
- Quickly
cut it in half and then put each section onto a heated plate. Serve
at once.
Variations:
- Of course, there are innumerable variations on the theme, but for breakfast, you probably don’t want anything too exciting. A little grated cheese would be very acceptable. Add just before you fold the omelette.
- You might like to spoon over some jam, if you have a sweet tooth, in which case, leave out the herbs.
- Another useful idea is to preheat any of last-night's leftovers and put those in the omelette. But the few herbs are really all most people would want, first thing in the morning, especially if you are fortunate enough to have some fresh herbs on board.
- If you fancy something more substantial, make a Spanish omelette or a frittata (see recipe).
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