Omelette Aux Fines Herbes

I have to say, I am kicking the Toast chapter's ass! I have made so many omelettes and eggs on toast already that I only have a few more to go... I guess this is a testament to how I love simple food and simple cooking. Tonight I had a pretty shitty day at work, so I couldn't be arsed to make anything too complicated for dinner, hence my return to the omelette.

46. Herby Omelette - *Toast*

Tom's 'classic' omelette aux fines herbes includes chervil, tarragon and parsley, but since I didn't have any of those herbs, I decided to use what I had on hand -- rosemary and thyme. (As Tom would write, I was having a 'Mother Hubbard' moment.) The Herby Omelette in CL is just the Basic Omelette with the herbs added at the end when the omelette is setting.

just-added herbs

set omelette

To pair off the omelette, I decided to use the leftover risotto from the other night to make arancini - a lovely Italian dish of fried risotto balls. Making arancini is super easy, and lucky for me I have a clever friend, by the name of Lisa, that taught me how to make these last year when I had leftover risi e bisi! Basically, all you do is roll up risotto into walnut-size and stick a piece of mozzarella in the center. You dunk the ball into flour, then a beaten egg, and finally in breadcrumbs. I think proper arancini is deep-fryed, but I don't have a deep-fryer or particularly like using all that oil, so I just shallow fry in EVOO. I used some of the rosemary oil leftover from the other night, as well!

The two together were delicious!! Afterwards, I lazily sat back on the couch and read the latest Delicious. Just how a Tuesday night should be spent!