French cuisine · Breakfast & Eggs

Omelette aux Fines Herbes

Delicate, creamy omelet with fresh herbs – the French technique.

Ingredients · for 1 servings

• 3 eggs
• Butter
• Chives
• Parsley
• Tarragon
• Salt

Instructions

1. Whisk the eggs in a bowl with salt and pepper only briefly – they shouldn't foam.
2. Chop the herbs finely and stir into the eggs.
3. Foam the butter in a pan over medium heat until it smells slightly nutty.
4. Add the egg mixture and keep pushing from the rim to the center with a spatula until it just starts to set.
5. Take off the heat while still moist and glossy inside (baveuse) and fold into a roll.
6. Serve right away on a warm plate – it finishes cooking on the way to the fork.