March
Easy
4 prs.
15 min.
Omelet with green herbs
- 8 eggs
- 4 tablespoons water
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 handfuls of fresh wild herbs, preferably a mix
- 2 tablespoons olive oil
- Crack the eggs into a bowl and whisk them lightly.
- Add the water, salt, and pepper to the mix and whisk until thoroughly mixed.
- Chop the herbs finely and add half of them to the eggs.
- Heat a pan on medium-high until it smokes and add the oil to the pan.
- Add one-fourth of the eggs to the pan, and let it sit until the egg starts to set around the edges and small air bubbles begin to appear throughout the omelet. Treat it the same way you would a pancake. This will happen very quickly, be careful not to burn.
- Carefully loosen the omelet and fold it in thirds until the center is encapsulated in itself, loosely resembling a cigar. Repeat for the remainder of egg batter.
- Plate the omelet on a bed of the other half of the fresh herbs. Serve immediately.
Tips
Eat the omelet for breakfast or as an afternoon snack. Experiment with different herbs and spices in the omelet.
David de Silva
Founder and CEO
David founded Kandy Spices in 2016 to import organic spices from Sri Lanka and produce gourmet spiced sauces. Raised in a Danish-Sri Lankan household, David has sought out knowledge of chilis and spices from a young age. In addition to Kandy Spices, David is in-house chef on a Danish morning television show, produces recipes, and consults restaurants, culinary schools, and private organizations.
David is a professional chef with experience from Kong Hans Kælder in Copenhagen and Henne Kirkeby Kro in Jutland. From 2007 to 2015, he ran David's Bistro in Copenhagen, a French-inspired restaurant with a focus on high quality produce and classical techniques.
