Omelet With Fresh Herbs
serves 2-4
The omelette aux fines herbes is a simple, French classic for which fresh herbs are a must. We've made ours with the classic fines herbes blend of chives, chervil, parsley and tarragon, but you could easily subsitute other fresh herbs to taste.
6 eggs
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh chervil
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh tarragon
1 tablespoon unsalted butter
prep: 5 minutes
total: 15 minutes
large bowl
whisk
nonstick sauté pan
whisk
heatproof spatula
1. In a large mixing bowl, whisk the eggs until combined and season them lightly with salt and pepper. Mix the chopped herbs together in a separate bowl and then stir 1/4 of them into the eggs.
2. Heat 1 tablespoon of butter in a medium nonstick sauté pan over medium heat. When the butter has melted, pour in the eggs and let them set for a few seconds. As you tilt the pan to fill the space with uncooked egg, pull the cooked egg away from the sides of the pan. Put the pan back on the stove and let the omelet set again, another minute or so.
3. Sprinkle the surface of the omelet with the rest of the fresh herbs. Fold the omelet in half with a heatproof spatula. Cook 1 more minute for a slightly running omelet.
