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