Omelette Aux Fines HerbesPrintable version of this recipe.
3/4 cup chives (chopped)
3/4 cup chervil (chopped)
3/4 cup parsley (chopped)
1/3 ounce unsalted butter
Break the eggs into a bowl. Add salt and pepper and the fresh herbs. Beat lightly with a fork to blend. Leave the mixture to rest for at least 30 minutes to allow the herbs to flavor the eggs. Heat butter in the omelette pan over medium-high heat until foam subsides; do not let the butter brown. Pour in the egg mixture and cook gently, stirring constantly. When the eggs begin to set but are still soft on top, use a spatula to fold the edge of the omelette that is closest to the handle in towards the center (ideally fold the omelette into thirds). Then, with your free hand tap the handle of the pan sharply, so that the far edge of the omelette slides up the side of the pan. Fold this edge in towards the center and continue cooking for about 2 minutes, until the omelette is very lightly golden on the bottom. Holding the buttered platter with one hand, grasp the handle of the pan in the palm of the other hand, and turn the omelette out, seam side down, onto the platter. If necessary, shape the omelette into an even form. Serve garnished with sprigs of parsley.