Since we will be moving in a fairly short amount of time, I was forced to forgo a vegetable garden this year. It literally pained me to cover it with weed block, but it just didn’t make sense to plant this year. However, not having pots of herbs on the deck was out of the question. Fresh herbs are a luxury worth having even if I will be giving the pots away mid-summer. My essential herbs are: basil, flat leaf parsley, rosemary, thyme, dill, chives, scallions (technically a bulb) and mint. It may sound like a lot of essentials, but all of these fit in 2 medium pots and one small pot. If you use them often, they can be packed quite tightly. Having too many fresh herbs has never been a problem for me. The thought that we will have a small porch for potted plants and herbs in our new place makes me incredibly happy. I have already thought about how I will maximize my limited space. What are your herb must haves?
These simple omelettes use parsley, basil and scallions. You could really use any combination of the aforementioned herbs. Only rosemary would be too strong to pair with eggs. Omelettes are, of course, the easiest and the hardest thing to make. Like all egg dishes there is no margin of error. If you watch Archer, you may remember the line where he shouts at his butler, “How hard is it to poach an egg?!” as he heaves his clothes over the balcony. Very overcooked (or undercooked) eggs are the worst. I cook my omelettes on medium low heat using either butter or oil in a little cast iron pan. I have a tiny spatula that I use to flip them.
Herb Omelettes for Two
2 tbsp chopped herbs (scallions, basil, parsley)
1 tablespoon of water
salt and pepper
Blend together all ingredients using a whisk and cook in two batches over medium low heat, flipping when they are each 3/4 of the way done. Top with extra salt, pepper and herbs.