Omelette Baguettes - eggs

Method

• Lightly beat the eggs with 2tbsp cold water until the yolks and whites are evenly mixed.
• Season and stir in the herbs.
• Melt a third of the butter in a small nonstick omelette pan and heat until it sizzles.
• Swirl it round the pan, then pour in a third of the egg mixture.
• Cook for 1 minute or until it starts to set, then tilt the pan and lift the edges so that the runny mixture runs underneath.
• Continue to cook until the omelette is set but slightly creamy on top.
• Slide on to a plate and fold the omelette in half.
• Cook another two omelettes in the same way.
• Cut the baguettes in half lengthways and scoop out some of the crums (these can be frozen, ready to make breadcrums for other recipes.)
• Put a warm omelette in each baguette.
• Leave to cool, then wrap the baguettes in foil to carry to the picnic.
• Cut in half to serve.