Here are the complete recipe for thin herby omelette with feta and coriander.
INGREDIENTS
- 110g fresh herbs, such as dill, parsley, chives, coriander (cilantro) and tarragon
- 5 eggs
- 1tsp salt
- freshly ground black pepper
- 100ml water
- 4tsps olive oil
- 100g feta
- Handful of coriander leaves
METHODS
- Preheat the oven to 140°C (275°F/Gas 1). Chop your herbs, except for the coriander, as finely as you can; a mezzaluna is quite handy here to get a good chopping action going. Crack all the eggs into a bowl, season with salt and pepper, and add the water. Give it a good whisk. Add the herbs and stir to combine. Heat 1 teaspoon of the oil in a non-stick frying pan and imagine you are going to make a lovely thin crêpe.
- Add about 2 tablespoons of the mixture, or enough to coat the bottom of the pan evenly. A good size to aim for is 15 cm (6 in). Cook undisturbed until the edges start to brown and the egg is just cooked through. You won’t need to flip these as they are so thin. Carefully slide the omelette from the pan on to a baking sheet, crumble over some feta, add a few torn coriander leaves and roll up. Keep the omelettes warm in the oven until you are ready to serve.
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