Plain Omelette with Onion and Deadnettle RecipeOrigin: Britain Period: Traditional |
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A deceptively simple dish that's often more complex to prepare than it might at first seem. Ingredients:
2 large eggs 
Plain Omelette with Onion and Deadnettle Preparation:Method:Mix together all ingredients except the butter. Put half of the butter in a skillet heated to medium and cook the onions in this until browned. Remove the onions and set aside then add then remaining butter and the egg mixture. Using a small spatula run around the edges of the pan, tipping the frying pan so the uncooked egg from the centre of the pan can run under the bottom of the cooked egg. Continue to do this until the egg in the centre is still just a little moist. Sprinkle the fried onions or uncooked scallions on the egg then roll the omelette with three folds as you turn it onto the plate. |
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