Omelette Aux Fines Herbes

Ingredients(for 1 omelette (approx. 2 eggs and herbs per serving))

• 4 Fresh large eggs (Œufs frais)
• 2 tablespoons, finely chopped Fresh chives (Ciboulette)
• 2 tablespoons, finely chopped Fresh parsley (Persil plat)
• 1 tablespoon, finely chopped Fresh tarragon (Estragon)
• 1 tablespoon, finely chopped Fresh chervil (Cerfeuil) - optional
• 2 tablespoons Skim milk (Optional for extra fluffiness) - optional
• 1/4 teaspoon Salt (Sel)
• To taste Freshly ground black pepper (Poivre noir)
• 1 teaspoon Olive oil (Huile d’olive)
• 1 teaspoon Unsalted butter (Beurre doux) - optional

Instructions

1. 1

   Crack the eggs into a mixing bowl. Add salt, pepper, and skim milk if using. Whisk vigorously until the mixture is fully blended and slightly frothy.

   5 minutes

   For a fluffier omelette, beat the eggs with a fork until well combined and light.

2. 2

   Fold in the chopped chives, parsley, tarragon, and chervil (if using). Mix gently to distribute the herbs evenly.

   2 minutes

   Use only fresh herbs for authentic flavor and vibrant color.

3. 3

   Place a nonstick skillet over medium-low heat. Add olive oil and butter (if using), swirling to coat the pan evenly.

   2 minutes

   A combination of olive oil and butter prevents burning and adds flavor.

4. 4

   Pour the egg and herb mixture into the skillet. Let it cook undisturbed for about 30 seconds, then gently stir with a spatula, bringing cooked edges toward the center.

   4 minutes

   Do not over-stir; allow the omelette to set while remaining slightly creamy.