Breakfast, lunch, or dinner-an omelet is a welcome meal at any time. Lightly dressed greens are a refreshing accompaniment. Use a heatproof rubber spatula to create the trifold; serve omelets seam side up, so you can see the filling peeking out at each end. It's best to cook omelets in clarified butter, which doesn't brown as quickly as regular butter. To clarify butter, melt one stick over medium-low heat. Let it cool. Skim off any foam, and then pour out the butter, leaving the milky solids behind. You should have about five tablespoons, which can be refrigerated for up to one month.
- Yield: Makes 1
Source: Martha Stewart Living, April 2005
- 3 large eggs
- Coarse salt and freshly ground pepper
- 1 tablespoon butter, preferably clarified
- 1 tablespoon finely chopped mixed fresh herbs, such as tarragon, basil, chervil, chives, and flat-leaf parsley
Season eggs with salt and pepper in a bowl; whisk until combined.
Heat an 8-inch skillet over medium-high heat. Add butter to skillet; heat until hot but not smoking. Add eggs. Cook, gently tilting skillet occasionally and pulling cooked egg away from sides with a fork to let raw egg flow underneath, until omelet is no longer runny. Sprinkle herbs on top. Run a rubber spatula along one side of omelet; gently fold over one-third. Repeat on opposite side so that the two sides overlap in the middle.