Early Spring Omelet with Chervil
Light and fluffy omelet with fresh spring herbs and Gruyère cheese.
Instructions
- Separate eggs. Beat the whites until frothy but not stiff.
- Beat yolks until light. Add milk, mayonnaise, salt, pepper, chervil, and chives to the yolks, blending well. Fold in the egg whites.
- Heat the butter in a sauté pan over medium-low heat. Pour in the egg mixture and cook over low heat until eggs rise and begin to set.
- Turn omelet and allow to finish cooking. Sprinkle cheese over the top of the omelet.
- Fold omelet in half and carefully slide onto a warmed platter. Garnish with additional chopped chervil.
