Tip : This recipe does not work well with serving portion increases as the butter and number of eggs would not yield the desired results. It would be better to make 2 batches of this recipe separately and make 2 omelets rather than increasing the quantities.
Ingredients
Salad
- 1 head Boston butter or bib lettuce
- 1/2 lemon juiced
- drizzle of olive oil
- kosher salt alt and freshly ground black pepper
Omelet
- 3 whole eggs room temperature
- 4 tbsp fresh chives, parsley and tarragon finely chopped
- 1 tbsp unsalted butter
Instructions
- Gather all ingredients before starting recipe.
Salad
- Tear whole leaves off the bib lettuce head and reserve in the refrigerator.
Omelet
- Melt butter in a small skilllet over medium high heat until it's bubbling.
- Add eggs all at once and stir with a fork continuously until the eggs begin to look like small curds but have not set completely, about 2-3 minutes. Do not over cook, the eggs should still be loose.
- Tip the skillet to shake the omelet to the edge and when the bottom begins to solidify, roll the omelet to fold over. Tipping the pan helps to do this and using a fish spatula makes it easier.
- Still tipping the pan, fold the omelet over one more time. The omelet should have the seam side down.
Assembly
- Squeeze the juice of a half of a lemon over the bib lettuce leaves. Season with kosher salt and black pepper, drizzle with olive oil and toss to combine.