Fines Herbes Omelet

comments (3) August 6th, 2008

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Click To Enlarge Photo: Saxon Holt

2–3 eggs
1–2 tsp. cream or water
1 Tbs. soft butter
Salt and pepper
Vegetable oil for brushing pan
1 Tbs. or more chopped fines herbes (equal parts chives, parsley, chervil, tarragon)

1 serving

Whisk the eggs with the cream, softened butter, salt, and pepper. Heat a 7-in. to 8-in. omelet pan over medium heat, brush with vegetable oil, and pour in the eggs. As the omelet cooks, lift the edges to allow the uncooked egg to flow under the cooked portion. Turn the heat down to allow the surface to cook to the desired creaminess. Sprinkle with herbs, fold in half, and slide onto a plate. Eat at once.

Recipe by Frédérique Lavoipierre
April 1998
from issue #14

posted in: herbs, breakfast

Comments (3)

MarianPark writes: I like this
Posted: 3:41 am on November 3rd
GiannaDow writes: Looks Delicious..
Posted: 1:06 am on October 21st
Thomashex writes: Awesome
Posted: 1:36 am on January 22nd
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