Omelette Whirls

Caroline Marson, Banbury
20 - 30 mins

This is basically a thin omelette rolled up tightly. They are best made one day in advance and chilled before slicing. If you have fresh herbs handy use them up, but don’t use dried as the flavours are too strong.

A little olive oil
8 eggs
Fresh Herbs such as parsley, tarragon, coriander or basil (optional)
Ground black pepper
Make the omelettes one at a time. Mix one egg in a bowl, beat with a fork, add seasoning and herbs (if using).
Heat the oil in pan about 15cm in diameter. Add the egg and tilt the pan so the egg covers the whole base of the pan, cook for about 45 seconds, then remove the omelette while the top’s still soft.
Arrange the chosen fillings (see below) over 2/3 of the omelette and roll up tight, starting from the filling end and ending at the empty omelette end to create a long barrel. Wrap tightly in cling film and chill in the fridge overnight. This will ensure the filling stays tightly within the omelette.
To serve: unwrap the parcels and using a sharp knife, cut the rolled omelette into 3 cm barrels. Arrange on a serving plate.
Suggested Fillings:Slices of Ham and Cream Cheese
Cream Cheese and Smoked Salmon
Wafer slices of Parmesan Cheese and Chopped Olives