Omelette with Ballymaloe Relish
- Cooking Time: 8 minutes
- Serves: 1-2
- Allergens: eggs, dairy
Omelettes are a such a quick and tasty way to put a meal together. Here’s our fool proof way to get your omelette right. We serve it slightly runny on top, but there is nothing stopping you cooking it slightly longer. All you need to so is serve it with a few green leaves and enough Ballymaloe Original Relish or Ballymaloe Pepper Relish on the side.
- 3 Eggs
- 30 ml water
- salt and pepper
- 1/2 tsp of butter
- 1 tsp chopped parsley
- 1 tsp chopped chives
- Put eggs, water, and seasoning into a bowl. Whisk until the eggs froth up to three times their original bulk. This will probably take a few minutes, so don’t worry; it’ll happen.
- Heat the butter in a pan. Just before it turns brown, pour in the egg mixture. Reduce the heat.
- When the bottom is set, sprinkle in the herbs; it will sink through the frothy top.
- Remove from the heat when still slightly runny under the froth. Serve in segments straight from the pan, with Ballymaloe Original Relish or Ballymaloe Pepper Relish on the side.