Classic French omelette
2 tbs, chopped, plus extra leaves to garnish
fresh flat-leaf parsley
⅓ cup(s), chopped, plus extra to garnish
shaved parmesan cheese
1 x 3 second spray(s)
trimmed leg ham
- Whisk eggs in a medium bowl until combined. Stir in parmesan, parsley and chopped tarragon. Season with salt and pepper.
- Heat ½ teaspoon oil in a 16cm (base measurement) non-stick frying pan over medium heat. Add one-quarter of the egg mixture and cook for 10 seconds. Using a spatula, draw edges of omelette into centre, allowing uncooked mixture to run underneath. Repeat until egg mixture is nearly set.
- Place ham in centre of omelette. Fold 1 side of omelette into centre, then fold opposite side over the top. Transfer to a plate and cover to keep warm.
- Repeat with remaining ingredients to make 3 more omelettes. Serve with extra tarragon and parsley.