vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Fine Herbs Omelette

Fine Herbs Omelette
How to Fillet a Fish

How To Fillet A Fish

Fish fillet are best way to eat bone less of fish ...

Karonda Chutney

Karonda Chutney

Indian cranberry chutney is a sour chutney. Best had to cleanse your palette. Had with a ...

PALAK METHI KUMB

Palak Methi Kumb

Palak methi kumb is a recipe of methi and palak combo that build up reserves of vitamin A...

GULABI FIRNI

Gulabi Firni

Phirni a delicious dessert. This is a popular North Indian sweet dish and is traditionall...

MAYONNAISE

Mayonnaise

Mayonnaise is an emulsion of oil, egg yolk and either vinegar or lemon juice, with other ...

Bottle Gourd Halwa

Bottle Gourd Halwa

Doodhi halwa or lauki ka halwa is a dessert. A very nutritious dish as it contains lauki...

Fine Herbs Omelette Recipe, How To Make Fine Herbs Omelette Recipe

The original, and best, simple Sunday brunch for one - Fine Herb Omelette

The technique for making one is something every cook should learn—as long as you know these key steps, it's easy. This version is flavored with minced fresh herbs, like parsley, chives, and tarragon.

About Recipe

How to make Fine Herbs Omelette

(89 ratings)
0 reviews so far
Prep time
5 mins
Cook time
8 mins
Total time
13 mins
Fine Herbs Omelette
Author : Vahchef
Main Ingredient : Egg
Servings : 0 persons
Published date : November 20, 2016


Ingredients used in Fine Herbs Omelette
• Egg - 2 numbers.
• Pepper powder - to taste.
• Italian parsley, chives & tarragon - 1 bunch.
• Broccoli (chopped) - half cup.
• Mushrooms (chopped) - half cup.
• Salt - to taste.
Method:
  • Chop all the herbs separately.
  • Use a non-stick skillet and put it on high heat. Add beaten egg mixture over it and spread it.
  • Now add chopped herbs and pepper. Mix constantly until the mixture starts to thicken. Stop the Mixing and allow the omelette to set.
  • When the pmelette get golden brown fold in half and place on a plate.
  • At last Top with garnish of parsley.

Serve it hot.






Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter