| Prep: 15 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 340 | 27g | 10g | 5g |
| sugars | fibre | protein | salt |
| 2g | 1g | 20g | 1.2g |
A Symphony of Flavors
There’s a particular magic within the culinary world, one that flourishes when heritage and personal taste subtly influence a simple dish. One such example is the Herb Omelette with Salad Burnet recipe, whose straightforward assembly belies its eye-catching vitality.
As a descendant of Louisiana and French roots, my palate is naturally drawn to a celebration of diverse flavors. This recipe poetically mirrors that nuance, bringing together herbs and eggs in a medley reminiscent of a traditional French omelette, with a hint of Creole zest.
Not Just an Omelette – A Healthy Indulgence
Beneath the rich velvety texture of the Herb Omelette with Salad Burnet lies a host of hidden health benefits. Eggs, often hailed as nature’s multivitamin, contain high-quality proteins and essential nutrients such as Vitamins B2, D, B6, and B12. The herbs add a vibrant touch, both visually and nutritionally. Besides their potent antioxidant properties, greens like parsley, tarragon, and chives provide significant amounts of Vitamins A, C, and K. Salad burnet, a less known herb, carries a subtly cucumber-like facet and offers gastrointestinal benefits.
In keeping with the spirit of my Creole influences and the Fleur-de-lis-fringed streets of my childhood, the recipe also features a dash of lemon zest and juice. Lemons contain potent antioxidants and several beneficial plant compounds which can aid digestion and support heart health. The addition of feta cheese and arugula enhances both the savor and the calcium and folate content of the meal.
Perfect Companions to the Herb Omelette with Salad Burnet
Savoring the Herb Omelette with Salad Burnet is a delight on its own. But, like a good wine pairing, it can be further enhanced by coupling it with appropriate side dishes. A simple baguette—perhaps slightly toasted and brushed with garlic—pays homage to my French ancestry while beautifully complementing the omelette’s herby richness. An elegant glass of a light Beaujolais or a citrusy Sauvignon Blanc also pairs harmoniously with the dish, providing fruity accents that echo the salad burnet’s cucumber tones.
For a heartier meal, serve it alongside a Creole-inspired shrimp and grits or a rich Étouffée—a nod to the multicultural roots at the heart of Louisiana’s diverse culinary landscape that permeates my own food philosophy.
This Herb Omelette with Salad Burnet recipe appeals not only to the taste buds but also to the heart. The fusion of eggs, herbs, and light citrus elements delights the senses while simultaneously offering a gentle reminder of the simple joys of home-cooked meals. In essence, it embodies my culinary ethos: a lovely amalgam of Creole richness and French elegance, punctuated with an extra hint of nutritional goodness.
What You’ll Need
- 12 large eggs
- 3 tablespoons of whole milk
- Salt to taste
- Pepper to taste
- 6 tablespoons of unsalted butter
- 1 cup of mixed fresh herbs (e.g., parsley, tarragon, chives), finely chopped
- 1/2 cup of Salad burnet, finely chopped
- 2 tablespoons of olive oil
- 2 cloves of garlic, minced
- 1 good handful of arugula
- 1 lemon, for zest and juice
- 6 tablespoons of crumbled feta cheese
Method
Step One
First, crack the eggs into a bowl and add the whole milk. Season this mixture with salt and pepper to taste, then whisk everything together until thoroughly combined.
Step Two
Melt half of the unsalted butter (3 tablespoons) in a large non-stick frying pan over medium heat. Once melted, add the mixed fresh herbs and the salad burnet to the pan. Cook, stirring frequently, for 1-2 minutes until the herbs have wilted slightly and are very fragrant.
Step Three
Pour the egg mixture into the pan with the herbs. Cook, stirring gently but continuously, until the eggs are mostly cooked but still slightly runny in places. This should take about 5-7 minutes.
Step Four
While the eggs are cooking, heat the olive oil in a second pan over medium heat. Add the minced garlic and cook for 1-2 minutes until golden. Then, add the arugula and cook until just wilted. Remove from heat and dress with the zest and juice of the lemon.
Step Five
Remove the eggs from heat and dot with crumbled feta. Cover the pan and let it sit for a couple of minutes to allow the residual heat to melt the feta slightly.
Step Six
Divide the cooked arugula between plates and top with a portion of the cooked eggs. Drizzle a little of the remaining melted butter over each plate and serve immediately.
