Omelette with Fine Herbs
The Omelette aux Fines Herbes is a classic French breakfast known for its simplicity and refined flavor. It's a light, airy omelette enhanced with a blend of fresh herbs like parsley, chives, and tarragon. The art lies in cooking it quickly so it's lightly set on the outside and still creamy on the inside.
⏱ 10 min
👨🍳 medium
🍽 1 servings
Published on: · Last updated:
Ingredients
- 3 Large eggs
- 1 Esslöffel Milk or cream
- 1 Teelöffel Finely chopped parsley
- 1 Teelöffel Finely chopped chives
- 1 Teelöffel Finely chopped tarragon
- Prise Pinch of salt
- Prise Pinch of freshly ground black pepper
- 1 Esslöffel Butter
Instructions
- In a medium bowl, whisk the eggs with milk or cream, chopped herbs, salt, and pepper until the yolks and whites are well combined but not foamy.
- Heat a 20-22 cm non-stick skillet over medium-high heat. Add the butter and let it melt, swirling the pan to coat the bottom and sides evenly.
- Once the butter is foamy, pour the egg mixture into the pan. With a spatula or fork, gently push the set edges towards the center, allowing the uncooked egg to flow underneath.
- Repeat this process until most of the egg is set, but the surface is still moist and creamy (about 1-2 minutes).
Nutrition
250 kcal ·
18g Protein ·
3g Carbs ·
19g Fat