The Fines Herbes Omelet is a classic of the French Bistros, often eaten at lunch with a salad or French fries! Today let’s try it for a fast breakfast done perfectly right like a French chef! Make it thin like a crepe in the real French style, served with coffee and orange juice or a glass of white wine here is a flavorful Father’s Day brunch, in the pure Parisian cuisine!
Ingredients: Serves 4
- 8 to 9 eggs
- 1 tablespoon thinly chopped Italian parsley
- 1 tablespoons thinly chopped fresh tarragon or chives
- kosher salt (about 1 good teaspoon) perfectly ground pepper
- 1 tablespoon liquid cream
- 2 1/2 tablespoons of butter + 1 tablespoon olive oil
- 1/4 cup grated gruyere or parmesan
For 2 use 4 to 5 eggs only
How you make it :
Two small secrets for you
The first secret is how well and gently you beat the eggs.
The second secret is to have all your kitchen tools and ingredients really ready before you cook the omelet: a good whisk for the eggs (preferably room temperature), a good (thin at the end) long spatula to work omelet at the edges without breaking it, herbs all chopped and ready, grated cheese, butter and oil on hand.Check your cooking heat.
- In a bowl whisk the eggs well and with a firm hand for 2 minutes, add cream, then herbs, continue wishing till eggs are lightly fluffy and frothy.
- Over medium heat on the frying pan (work in batches for 4 servings making 2 omelets) melt butter add olive oil. When butter just starts to sizzle add eggs. Cook eggs till almost set 1 minute, then start swirling your pan , then set it back on heat, so the remaining uncooked egg mixture will run to bottom of the pan and will set too.
- When there are no more raw eggs, stop swirling and let the eggs cook till set, about 1 to 2 minutes, adding few sprinkle of cheese at the end.
- Now pass slowly your spatula around the edges, detach gently the omelet from the sides of the pan, and shake the pan, to make the bottom of the omelet slide..
- Fold with the spatula one side of the omelet over the other side like a crepe and helping with the large spatula slide it gently onto the plate. Cut in 2 wedges and serve immediately.
The all process takes about 5 minutes and voila’ a perfect omelette fines herbes on your table!! Bon appetit mes amis!!!