- 4 eggs
- 4 Tbs. warm water
- 1/2 tsp. salt
- 1/2 tsp. each of tarragon, chervil, basil and chives butter
Beat yolks and whites separately. To the yolks add water, salt and a dash of pepper, plus the herbs. Fold the whites into the yolk mixture. Pour into a hot, well buttered oven proof skillet. Turn heat down on low and cook the eggs slowly. When the omelet has risen and is golden brown near edges, place in a 300 degree oven until it is finished cooking. If desired you can place shredded cheese on the eggs before folding over and serving.