Fines Herbes Omelet

Name: Fines Herbes Omelet
Total time: 15 min
Ingredients: 10 large eggs, preferably organic; 1/4 teaspoon salt; 1/2 teaspoon pepper; 1/2 cup loosely packed chopped fresh herbs (1/4 cup parsley, and 1/4 cup combined tarragon, chives and chervil); 1 tablespoon canola oil; 2 tablespoons unsalted butter

5.0

(391)

cooking.nytimes.com

Your recipes

Total: 15 minutes

Servings: 4

Author : Jacques Pepin

eggs fresh herbs

Ingredients

Remove All · Remove Spices · Remove Staples

10 large eggs, preferably organic1/4 teaspoon salt1/2 teaspoon pepper1/2 cup loosely packed chopped fresh herbs (1/4 cup parsley, and 1/4 cup combined tarragon, chives and chervil)1 tablespoon canola oil2 tablespoons unsalted butter

Export 4 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Using a fork, beat the eggs, salt and pepper in a bowl until thoroughly mixed. Stir in the herbs.

Step 2

Heat half the oil and butter in a 10-inch nonstick skillet over high heat. When the oil and butter are hot, add half the egg mixture. Stir continuously with a fork, shaking the pan, for about 2 minutes to create the smallest-possible curds. When most of the egg is solid, cook it without stirring for 10 seconds to create a thin skin on the underside.

Step 3

Roll the omelet by folding over one side and then the opposite site, and invert it onto a plate. Repeat with the remaining ingredients to make a second omelet. Cut each omelet in half.