Fines Herbes Omelet

comments (0) August 6th, 2008     

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Ingredients:
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

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posted in: herbs, breakfast

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