Omelette aux Fines Herbes

Ingredients

• 6 large Eggs
• 1 tbsp, chopped Fresh chives
• 1 tbsp, chopped Fresh parsley
• 1 tsp, chopped Fresh tarragon
• 1 tsp, chopped Fresh chervil(optional)
• 2 tbsp Butter
• 1 tbsp Heavy cream(optional)
• 1/4 tsp Salt
• 1/8 tsp Black pepper

Instructions

1. 1

   Crack the eggs into a bowl, add salt, pepper, and cream if using, and whisk vigorously for 30 seconds until fully combined and slightly frothy.

2. 2

   Stir in the chopped chives, parsley, tarragon, and chervil.

3. 3

   Heat a nonstick skillet over medium heat and melt 1 tablespoon of butter, swirling to coat the pan.

4. 4

   Pour in half the egg mixture and cook for 2-3 minutes, using a spatula to gently push the edges toward the center as they set, letting uncooked egg flow underneath.

5. 5

   When the omelet is mostly set but still slightly glossy on top, sprinkle with a little extra herbs if desired, fold it in half, and slide onto a plate.

6. 6

   Repeat with the remaining butter and egg mixture for the second omelet and serve immediately.