Catholic Recipe: Herb Omelet I

Of all the egg dishes which have added zest to the dull menus of Lent, our family has never failed to vote for omelet with fine herbs. Even the head of our house, who could eat poached eggs from Ash Wednesday to Ash Wednesday, admits that the omelet has its fine points. If you have a few herbs on your kitchen window, you can add the fresh herbs and your omelet will be fresher, too. Dried herbs work very well, however, if you soak them in a teaspoon of milk. Add fresh parsley or chives, and you will think your dried herbs are new.

All the memories of summer in the garden come back to our kitchen as we crush the dried leaves of thyme and sweet marjoram. A good rule to remember is two teaspoons of mixed herbs to each egg. The one egg omelet is sufficient for each serving, but if you have as many hungry mouths as we it is simpler to bake larger ones. These are the proportions per person.

DIRECTIONS

Beat the egg until just foamy and not fuzzy. Add cream and herbs. Heat oil or butter in pan over medium heat. As soon as the mixture begins to coagulate, turn up heat to brown and crisp. Slide onto heated serving plate, and fold over. Serves one.