Herb And Shallot Cream Omelet

Ingredients

• 6 or 7 eggs
• ½ cup heavy cream
• 1 tbsp chopped fresh parsley
• 1 tsp chopped fresh thyme
• 1 small shallot, minced
• Salt and pepper to taste
• A pinch of grated nutmeg
• Butter for frying

Method

1. 1 In a bowl, whisk the eggs and cream together until well combined. Stir in the parsley, thyme, shallot, salt, pepper, and nutmeg.
2. 2 Heat a clean non-stick skillet over medium-low heat and add a tablespoon of butter. Swirl to coat the pan.
3. 3 Pour in the egg mixture. As it begins to set, gently stir and fold with a spatula, adding more butter if needed to prevent sticking.
4. 4 Once the eggs are still slightly loose but cooked through, fold the omelet in half and slide it onto a warm serving plate.