An omelet is a quick and easy egg dish that can be served as plain or as spicy as the cook desires. The versatility of an omelet means that spices can easily be added to complement other ingredients in the omelet and provide an exciting meal. There are various versions of a omelet, including the Spanish omelet and French omelet, which use herbs and spices to create different taste sensations.
Pepper is commonly used as a seasoning in omelets. Used in greater quantities, the spice can add an extra dimension to the dish. Different types of peppercorn -- black, white, green -- will provide slightly different flavors to the omelet. The white peppercorn has a slightly musty flavor while the green peppercorn has a relatively fresh taste. Combining all three varieties of the pepper will give greater depth and flavor to the omelet.
Chives are a good alternative to onions as an ingredient in an omelet. A member of the onion family, they are delicate in look and taste. The long, thin, hollow green blades have a mild taste similar to baby spring onions or leeks. The spiky lilac flowers of the chive are also edible and taste of onion; using the flowers chopped in an omelet provides a visual talking point as well as adding a mild onion flavor to the dish.
Both flat-leaf and curly parsley can be used to spice up an omelet. Flat-leaf parsley has a stronger flavor than curly parsley and is better for use in cooking as the flavor is not lost with heat. The fresh piquancy of parsley makes it ideal for a clean, finished taste to the omelet along with adding a colorful contrast.
Chervil looks like a feathery version of flat-leaf parsley but the taste is markedly different, with chervil imparting a mild, sweet aniseed flavor. Chervil is commonly used in French cooking, and is an ingredient in Bearnaise sauce. Chervil lends itself very well to egg dishes such as omelets, bringing a fresh, clean flavor to the dish. It works very well as a garnish as well as a main ingredient.
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