Green Herb Harissa Omelette
Michael has many specialties but his fluffy egg scramble is one that can never be forgotten. Imagine a cloud evaporating in your mouth while bursting with flavor. This is the perfect mix of french technique and contemporary flavors.
- 3 eggs
- 1 teaspoon of butter
- Harissa hot sauce
In a mixing bowl, whisk 3 eggs continuously for about 2 minutes for a creamier and thicker consistency. Heat a little bit of olive oil (or butter) in a nonstick skillet for about 2 minutes. Pour in the eggs into the center of the pan and stir with a spatula for a few seconds. Sprinkle in the chopped fresh herbs and let the eggs cook. Use the spatula to loosen the edges and allow a crust to form. Patience is key. Pour a desired amount of the Harissa hot sauce in the center. Wiggle the pan to make sure the omelette is free of the pan and then fold one-third to the center. Bring over the serving plate and slide the open third of the omelette onto the plate and flip the pan over to create your perfect fluffy omelette.