Breakfast
Omelette aux Fines Herbes
About this dish
In the bistros of Paris, this simple yet elegant omelette is a testament to the French art of making much from little. A proper omelette aux fines herbes should be tender, golden, and generously flecked with fresh herbs—a dish that speaks of spring mornings and market baskets.
It's a technique every cook should master, one that rewards patience with a creamy interior and a delicate exterior. Serve it with a crusty baguette and a glass of crisp white wine for a truly Parisian breakfast or light supper.
Ingredients
UK and US measurements are both included for every recipe.
Eggs
protein3
Parsley, finely chopped
herb1 tablespoon
Chives, finely chopped
herb1 tablespoon
Tarragon, finely chopped
herb1 teaspoon
Butter
fat15 grams
Imperial measurement: 1 tablespoon
Salt
seasoning1/4 teaspoon
Black pepper, freshly ground
spice1/8 teaspoon
Method
Prepare the eggs
1 minuteCrack the eggs into a mixing bowl. Add the salt and pepper. Whisk vigorously until the eggs are fully blended and slightly frothy—about 30 seconds. Stir in the chopped parsley, chives, and tarragon.
Heat the pan
1 minutePlace a non-stick skillet over medium heat. Add the butter and let it melt until it foams slightly but does not brown. Swirl to coat the pan evenly.
Cook the omelette
2 minutesPour the egg mixture into the skillet. Let it sit undisturbed for about 10 seconds, then use a spatula to gently push the cooked edges toward the center, tilting the pan to let the uncooked eggs flow to the edges. Continue until the top is just set but still slightly creamy.
Fold and serve
1 minuteTilt the pan and use the spatula to fold one third of the omelette over itself, then roll it onto a warm plate. The omelette should be golden on the outside with a soft, herb-flecked interior. Serve immediately.
Equipment
- 8-inch non-stick skillet
- Mixing bowl
- Whisk
- Flexible spatula
Nutrition facts
Tips
- Use the freshest eggs you can find—they make all the difference in flavor and texture., Do not over-whisk the eggs, you want them blended, not beaten into submission, to keep the omelette tender.
- Keep the heat at medium to prevent the butter from burning and to allow the eggs to cook evenly without toughening.
- Serve the omelette immediately after cooking, as it continues to set and can become rubbery if left to sit.
Serving suggestions
- With a slice of crusty baguette and a simple green salad dressed with vinaigrette.
- Accompanied by a glass of dry white wine, such as a Sancerre or Chablis, for a true Parisian touch.
Rate this recipe
4.2 out of 5 from 22 ratings
Recipe by
Marc Moreau
Specialises in French cuisineMarc is a bread baker who uses a 100-year-old sourdough starter. He named it 'Jean-Paul'.
Describe yourself in three words: Earthy, crusty, Jean-Paul lover.