Breakfast
Herb Garden Omelette
A proper French omelette — pale, silky, and folded around soft herbs and melted cheese. The technique takes practice but is pure elegance.
10 min
1 servings
medium
Ingredients
- •3 eggs
- •1 tbsp butter
- •1 tbsp chives, chopped
- •1 tsp tarragon leaves
- •1 tbsp parsley, chopped
- •30 g Gruyère or Comté, grated
Instructions
- 1Whisk eggs with a pinch of salt until fully combined and slightly frothy.
- 2Heat butter in a small non-stick pan over medium-high until just foaming.
- 3Pour in eggs. Shake the pan while stirring with a fork in small circular motions.
- 4When mostly set but slightly wet on top, scatter cheese and herbs down the centre.
- 5Tilt pan, fold omelette and slide onto a plate. Should be pale golden, never brown.