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Omelette aux fines herbes
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Total Time:
10 minutes
Delicious and easy solo meal for a cozy Sunday night.
Ingredients:
  • 2 large free-range eggs at room temperature
  • a few sprigs of mixed herbs, such as chives, tarragon, chervil and parsley
  • 1 large knob of butter
Instructions:
  • Crack the eggs into a bowl and lightly whisk with a fork. Add chopped herbs and season with sea salt and black pepper. Heat the butter in a 23cm non-stick or cast-iron pan over medium-high heat until foamy. Pour in the egg mixture, shake the pan to distribute, and cook for about 20 seconds until it starts to bubble. Use a wooden spoon to draw the cooked egg into the center and shake the pan to spread the uncooked egg. Cook until the base is set but the middle is slightly runny. Fold two sides towards the center, shaking the pan to roll the edges together. Slide the omelette onto a plate, folding it over. Serve with crusty bread.

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