Food from the Mediterranean Area

AIACCIO - THE ISLAND OF CORSICA

Corsican Omelet

6 eggs
1 Tbsp Herbes de Provence
salt and pepper

1 teaspoon Spanish Paprika
1/2 stick butter
6-8 oz. fresh chevre goat cheese ( could be substituted by Feta, Ricotta, Queso Fresco or Mozzarella.
1 small bunch fresh mint, chopped.

Beat eggs together with herbs and a few tablespoons of water; add salt and pepper and Spanish Paprika.

 Melt butter in a nonstick pan : when the butter has melted and is bubbling, throw in most of the shredded mint, saving some for sprinkling on top at the end. When it has sizzled in the butter and become vibrantly green, pour in the beaten eggs and tip the egg around the pan.

Crumble the cheese over the omelette and cook, lifting the sides to let any runny egg cook in the heat underneath.

When the top of the omelette looks nearly set but still gooey, fold the omelette in half words, and slide onto a plate. Sprinkle with the reserved mint and eat.

Before folding run under a broiler if you like your eggs more set ( you will need a pan with metal  or aluminum handle ! )