Omelette aux Fines Herbes
The quintessential French breakfast classic: an incredibly smooth, tender, and pale-yellow omelet packed with fine aromatic herbs and topped with rich melting cheese.
13 min
Easy
Francesa
1 servings
The story behind
You have absolutely no idea how incredibly soothing and perfect this simple dish is! The very first time I learned how to cook a real French omelet was watching an old-school chef at a tiny, vintage cafe in Paris. I was amazed to see that they don't whisk the eggs until frothy, but rather just texture them lightly, and they cook everything on very low heat so that the omelet achieves that flawlessly smooth, golden exterior shown in the photo, without a single brown mark. He explained to me that the traditional mixture of 'fines herbes' (chives, dill, parsley, and tarragon) is the ultimate secret to turning a humble everyday breakfast into a gourmet masterpiece instantly. Personally, I absolutely love treating myself to this on a lazy Saturday morning when you have plenty of time to enjoy a quiet meal. It tastes phenomenal next to a hot cup of black coffee or a glass of fresh orange juice. It is the absolute best way to start your weekend right.
Instructions
-
1Crack your fresh eggs into a medium bowl and add a pinch of fine salt, white pepper, and the optional tablespoon of heavy cream.
-
2Gently beat the eggs with a fork just until the whites and yolks are fully combined, being careful not to incorporate too much air.
-
3Melt the unsalted butter in a non-stick skillet over medium-low heat, swirling it around to evenly coat the entire surface.
-
4Pour the eggs into the hot pan and immediately use a silicone spatula to continuously move the outer cooked edges toward the center for the first two minutes.
-
5Once the bottom sets nicely but the surface remains soft, velvety, and slightly wet, evenly scatter the shredded cheese and the chopped fresh chives and dill.
-
6Carefully fold the omelet in half using your spatula, turn off the heat, and let it sit for one minute in the warm pan to ensure the cheese melts completely inside.
-
7Gently slide the finished omelet onto a round beige plate, top it with a few extra fresh herbs, and serve hot just like the layout in Omelette aux Fines Herbes.png.
Share this recipe
Rate this recipe
Sign in to the app to rate
You might also like
🍊
Save this recipe to your Zest
Add photos when you cook it, write your story, and share it with a Moment Card.
Create my free account