A straight up French omelette aux fines herbes (omelet with herbs) can make a delicious breakfast, lunch, dinner, or snack. Super simple once you get the technique down. All you need is a few eggs, a little butter or oil, and whatever herbs and spices you have on hand. Enjoy!
Ingredients
6 eggs (up to 4 of them can be just egg whites)
1/4 cup chopped fresh herbs (I used chives)
2 tbsp butter of canola oil
Salt and pepper to taste
Directions
In a small bowl, use a fork (not a whisk, because that will introduce too much air) to mix the eggs, salt and pepper. Stir in the chopped herbs.
In a large pan, heat the butter or oil over pretty high heat. When it’s hot, add the egg mix and shake the pan around for about 2 minutes until the egg is mostly solidified, then let it cook for 10 seconds to create a nice skin underneath. An alternate technique is to keep lifting the sides of the omelet all the way around so the egg liquid on top runs underneath.
Once it’s still a bit wet on top but has a nice brown color underneath, you have the option to add cheese or other toppings (or just leave it plain and simple), then use a spatula or fancy pan-flipping work to fold half of the omelet over the other half.
Serve hot, with your favorite bready side.
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