Rain and more rain, an unusual April in the Périgord, has slowed the blooming seaon down a little, but the mid-season beauties are nodding in the borders – glossy as a Dutch master’s freshly painted canvas. In the potager, herbs have responded with a flush of buds on the chives and healthy spears of tarragon. These so easily add green goodness to the simplest omelettes and tossed pasta suppers. Keep it simple, when cooking for one, is the vagabond’s theme.
So, since the vagabond knows that You know how to make an omelette….is a recipe necessary? Or should I say: Just whisk 3 eggs with a tablespoon of water in a deep bowl , heat a pat of butter or duck fat in a small skillet, turn up the heat and pour in the eggs – pulling quickly in from the sizzling sides with a wooden spatula until it begins to set around the edges. Sprinkle with chopped chervil or other herbs + some shavings of parmesan or cubed goat cheese, a sprinkling of pink sea salt- then fold one side over and let it set on moderate heat for about 2 or 3 minutes (if you like the middle set). Turn out onto a hot plate and serve with a salad of mixed greens or mâche – seems so obvious, tastes so fresh!