Classic French Omelette with Herbs
Classic French Omelette with Herbs
Ingredients
For the Omelette
- 10 large eggs
- 4 tablespoons unsalted butter, divided
- 2 tablespoons fresh chives, finely chopped
- 2 tablespoons fresh flat-leaf parsley, finely chopped
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
Instructions
- 1
Crack the eggs into a medium bowl. Add the kosher salt and freshly ground black pepper. Whisk vigorously with a fork or whisk until the yolks and whites are fully combined and slightly frothy, but avoid over-whisking to prevent too much air incorporation. Set aside.
⏱️ 3 min
- 2
Heat an 8-inch non-stick skillet over medium-high heat. Add 1 tablespoon of unsalted butter and swirl to coat the bottom of the pan. Once the butter is melted and foamy, but not browned, reduce the heat to medium-low.
⏱️ 2 min
- 3
Pour about 1/4 of the whisked egg mixture into the hot skillet. Let it set for a few seconds around the edges. 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. Continue this process for about 30 seconds, until the omelette is mostly set but still very moist and creamy on top.
⏱️ 2 min
- 4
Sprinkle about 1/4 of the chopped fresh chives and parsley over the surface of the omelette. Allow the herbs to warm slightly.
⏱️ 1 min
- 5
Tilt the pan away from you, and using the spatula, gently fold one-third of the omelette over itself. Then, roll the omelette out of the pan onto a warm plate, creating a classic oval shape. The inside should be soft and custardy. Serve immediately.
⏱️ 1 min
- 6
Repeat steps 2 through 5 for the remaining three omelettes, adding 1 tablespoon of butter to the pan before each new omelette.
⏱️ 6 min
Kitchen Tools
Nutrition Facts (per serving)
Classic French Omelette with Herbs
Ingredients
For the Omelette
- 10 large eggs
- 4 tablespoons unsalted butter, divided
- 2 tablespoons fresh chives, finely chopped
- 2 tablespoons fresh flat-leaf parsley, finely chopped
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
Instructions
- 1
Crack the eggs into a medium bowl. Add the kosher salt and freshly ground black pepper. Whisk vigorously with a fork or whisk until the yolks and whites are fully combined and slightly frothy, but avoid over-whisking to prevent too much air incorporation. Set aside.
⏱️ 3 min - 2
Heat an 8-inch non-stick skillet over medium-high heat. Add 1 tablespoon of unsalted butter and swirl to coat the bottom of the pan. Once the butter is melted and foamy, but not browned, reduce the heat to medium-low.
⏱️ 2 min - 3
Pour about 1/4 of the whisked egg mixture into the hot skillet. Let it set for a few seconds around the edges. 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. Continue this process for about 30 seconds, until the omelette is mostly set but still very moist and creamy on top.
⏱️ 2 min - 4
Sprinkle about 1/4 of the chopped fresh chives and parsley over the surface of the omelette. Allow the herbs to warm slightly.
⏱️ 1 min - 5
Tilt the pan away from you, and using the spatula, gently fold one-third of the omelette over itself. Then, roll the omelette out of the pan onto a warm plate, creating a classic oval shape. The inside should be soft and custardy. Serve immediately.
⏱️ 1 min - 6
Repeat steps 2 through 5 for the remaining three omelettes, adding 1 tablespoon of butter to the pan before each new omelette.
⏱️ 6 min