Omelet with Fresh Herbs (Omelette Fines Herbes) recipe
information
Fines Herbes is one of the classic fillings for omelets in France and the herbs involved are usually a combination of parsley, chervil and tarragon. Chives and occasionally bay leaves are also sometimes added. If you are going to make this recipe, it is essential that fresh herbs be used to attain the full, delicate taste.
ingredients
6 Eggs
Salt and pepper to taste
2 Tbs Cold water
1 1/2 Tbs Chopped fresh herbs
15 g (1/2 oz) 1 Tbs Butter
Salt and pepper to taste
2 Tbs Cold water
1 1/2 Tbs Chopped fresh herbs
15 g (1/2 oz) 1 Tbs Butter
method
1. Beat the eggs, seasoning, water and herbs together until they are thoroughly blended.
2. Melt the butter in a large omelet pan. Pour in the egg mixture. Stir, then leave for a few seconds until the bottom sets. Reduce the heat to low. Using a palette knife or spatula, lift the edges of the omelet and, at the same time, tilt the pan away from you so that the liquid egg escapes from the top and runs on to the pan. Put the pan down flat over the heat and leave until the omelet begins to set again. Tilt the pan away from you again and, with the help of the knife, flip one half of the omelet over to make a semi-circle.
3. Remove from the heat and slide the omelet on to a warmed serving dish. Serve at once.
2. Melt the butter in a large omelet pan. Pour in the egg mixture. Stir, then leave for a few seconds until the bottom sets. Reduce the heat to low. Using a palette knife or spatula, lift the edges of the omelet and, at the same time, tilt the pan away from you so that the liquid egg escapes from the top and runs on to the pan. Put the pan down flat over the heat and leave until the omelet begins to set again. Tilt the pan away from you again and, with the help of the knife, flip one half of the omelet over to make a semi-circle.
3. Remove from the heat and slide the omelet on to a warmed serving dish. Serve at once.
serving amount
3 servings
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
