Clary Omelette |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 3 eggs | 3 tbsps thick cream | 30g/1 oz butter |
| 1 tbsp minced cooked ham | 1 tbsp freshly chopped parsley | 1 tbsp freshly chopped chives |
| 1 tsp chopped sage leaves (unless you are lucky and have clary growing in a pot) | a pinch of nutmeg | salt and freshly ground pepper |
| 1 | Beat the eggs and cream together. Add all the other ingredients except the butter. |
| 2 | Melt the butter in a heavy-bottomed frying pan which is not too big to slip under the grill. Pour in the mixture and, after it has initially seized, reduce the heat and cook slowly until it is almost set but still wet on top. |
| 3 | Side the pan under a hot grill just long enough to set the surface but leaving the omelette moist. |
| 4 | Serve as quickly as possible whole or in half on large heated dinner plates. |