Classic French Omelet with Herbs
Classic French Omelet with Herbs
Ingredients
- 8 large eggs
- 4 tablespoons unsalted butter, divided
- 2 tablespoons fresh chives, finely chopped
- 2 tablespoons fresh flat-leaf parsley, finely chopped
- 1 tablespoon fresh tarragon, finely chopped (optional)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- 1
In a medium bowl, crack the eggs. Add the kosher salt and freshly ground black pepper. Whisk vigorously with a fork or whisk for about 30 seconds until the yolks and whites are fully combined and slightly frothy, but avoid over-whisking to prevent too much air incorporation. Set aside.
⏱️ 2 min
- 2
Heat an 8-inch non-stick skillet over medium-low heat. Add 1 tablespoon of unsalted butter and swirl to coat the bottom and sides of the pan. The butter should melt and foam gently, but not brown.
⏱️ 1 min
- 3
Pour about 1/4 of the whisked egg mixture into the hot skillet. Let it sit undisturbed for about 10-15 seconds until the edges just begin to set. Using a heat-resistant rubber spatula, gently push the cooked egg from the edges towards the center, tilting the pan to allow the uncooked egg to flow underneath.
⏱️ 1 min
- 4
Continue to gently push and tilt until most of the egg is set but still moist and creamy on top. Sprinkle about 1/4 of the chopped fresh herbs (chives, parsley, and tarragon if using) over one half of the omelet.
⏱️ 1 min
- 5
Using the spatula, gently fold the plain half of the omelet over the herb-sprinkled half, or roll it into a neat cylinder. Slide the omelet directly onto a warm plate. If desired, rub a tiny pat of butter over the top for extra sheen and flavor.
⏱️ 1 min
- 6
Repeat the process for the remaining three omelets, adding 1 tablespoon of butter to the pan for each new omelet. Serve immediately while hot and fluffy.
⏱️ 12 min
Kitchen Tools
Nutrition Facts (per serving)
Classic French Omelet with Herbs
Ingredients
- 8 large eggs
- 4 tablespoons unsalted butter, divided
- 2 tablespoons fresh chives, finely chopped
- 2 tablespoons fresh flat-leaf parsley, finely chopped
- 1 tablespoon fresh tarragon, finely chopped (optional)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- 1
In a medium bowl, crack the eggs. Add the kosher salt and freshly ground black pepper. Whisk vigorously with a fork or whisk for about 30 seconds until the yolks and whites are fully combined and slightly frothy, but avoid over-whisking to prevent too much air incorporation. Set aside.
⏱️ 2 min - 2
Heat an 8-inch non-stick skillet over medium-low heat. Add 1 tablespoon of unsalted butter and swirl to coat the bottom and sides of the pan. The butter should melt and foam gently, but not brown.
⏱️ 1 min - 3
Pour about 1/4 of the whisked egg mixture into the hot skillet. Let it sit undisturbed for about 10-15 seconds until the edges just begin to set. Using a heat-resistant rubber spatula, gently push the cooked egg from the edges towards the center, tilting the pan to allow the uncooked egg to flow underneath.
⏱️ 1 min - 4
Continue to gently push and tilt until most of the egg is set but still moist and creamy on top. Sprinkle about 1/4 of the chopped fresh herbs (chives, parsley, and tarragon if using) over one half of the omelet.
⏱️ 1 min - 5
Using the spatula, gently fold the plain half of the omelet over the herb-sprinkled half, or roll it into a neat cylinder. Slide the omelet directly onto a warm plate. If desired, rub a tiny pat of butter over the top for extra sheen and flavor.
⏱️ 1 min - 6
Repeat the process for the remaining three omelets, adding 1 tablespoon of butter to the pan for each new omelet. Serve immediately while hot and fluffy.
⏱️ 12 min