Title: Tansy omelette
 Categories: Eggs, Breakfast, Herbs, British
      Yield: 1 Omelette
 
      6    Eggs
           Pinch of salt
           Freshly milled black pepper
    1/2 T  Chopped tansy leaves
      1 T  Chopped parsley
           Butter for frying
 
  Break the eggs into a bowl, add the salt and pepper and mix lightly
  with a fork.  Strip the tansy leaves from the mid-rib, remove the
  parsley stalks, then chop both herbs finely and stir them into the
  eggs. Heat a small nut of butter in an omelette pan or small frying
  pan, when very hot pour in the egg mixture and stir round with a
  fork, keeping the mixture moving so that the uncooked top runs to the
  hot bottom of the pan. Do not overcook--the top of the omelette
  should look like runny scrambled eggs. Leave on the heat for a few
  seconds to set the bottom, then fold the omelette in half with a
  palette knife and slide on to a well-heated serving dish.
  
  Serves 2.
  
  NOTE: A small amount of tansy does wonders for an omelette, and the
  same amount--half a tablespoon of chopped tansy leaves to 6 eggs--is
  equally nice with scrambled eggs.
  
        1    MICHAEL, Pamela
                                          A Country Harvest
                                          Peerage Books
                                          London
  
  MM Format by John Hartman Indianapolis, IN