Small

Omelette aux Fines Herbes

8 April 2020

ingredients

3 Small Eggs (600g) or 2 x 700g eggs

1 Egg white - optional

1 Tablespoon Butter

1 Tablespoon Finely grated Gruyere cheese

1 Tablespoon Herbs - any mixture of parsley, chives, tarragon, chervil

Salt and freshly ground black pepper

equipment

Glass or tumbler; Mixing bowl; Fork or whisk; Chopping board; Kitchen knife; Grater; 20cm Omelette or small shallow frypan; Small spatula or a fork; Serving plate

method

Step 1.  Prepare your Ingredients:

The Eggs :

Crack the first egg into a glass and if it is okay - transfer to a mixing bowl.

Continue with the other two eggs (this saves you contaminating a bowl of eggs with one bad one).

Beat the eggs lightly with a fork or a whisk for a fluffy and tender omelette.

Just before using, season with salt and pepper

The Herbs :

Rinse and dry the herbs and chop finely

The Cheese:

Grate finely onto a board

Step 2.  Prepare your Equipment:

Heat a serving plate - by immersing in hot water - dry it with a clean tea towel.

Gently heat your pan over low to moderate heat for 3 - 5 minutes.  If the pan is cold the egg will stick and create an ungodly mess for you.

Step 3.  Cook the Omelette:

Add 3/4 of the  butter to the pan and swirl it around as it begins to melt.

As soon as the butter is foaming - and before it begins to brown - pour in the eggs.  The edges will begin to set almost immediately - if not - your heat is too low.

Using the handle, tilt the pan slightly, and using a fork or small spatula - lift the edge of the omelette, reset the pan and allow the uncooked egg to run into the space you create by doing this. 

Tilt the pan into another direction, lift the edge and allow the uncooked egg to run into this new space you create.

Continue to do this for the next few seconds until none of the egg runs and the bottom is almost set.

Sprinkle the cheese and the herbs over the egg mixture.

Cook for a moment longer then fold the omelette in half and slide it onto the warm serving plate.

Step 4.  To Serve

Scrape a piece of butter over the surface of the omelette to let it shine.

Garnish with a sprig of fresh herbs or sprinkle with some excess chopped herbs.

source

Recipe by ​Elizabeth Peddey