Butter Omelette With Parsley

Ingredients

• 6 large eggs
• 4 oz unsalted butter
• Salt to taste
• 1 tbsp chopped fresh parsley (optional)

Method

1. 1 Separate the whites from two of the eggs. Beat all six yolks and the four reserved whites vigorously with a fork until well combined. Season with salt and stir in the chopped parsley.
2. 2 Cut half the butter (2 oz) into small pieces. Add these pieces to the egg mixture. Place the remaining butter in a small frying pan over medium heat.
3. 3 Once the butter in the pan is melted and foaming, pour in the egg mixture. Stir constantly with a fork until the eggs begin to set but remain slightly runny on top.
4. 4 Tilt the pan and fold the edges toward the center to create a thick, round omelette. Slide onto a plate, ensuring it does not break. Serve immediately.