Description
Don’t be deceived by the flat, almost scrawny French omelet! It tastes buttery and delicate with fine herbs and takes less than 5 minutes. A perfect breakfast for anyone in a rush!
Ingredients
Scale
- 2 to 3 eggs per omelet
- 2 tablespoons butter per omelet
- 1 tablespoon milk or cream
- salt and pepper
- 1 tablespoon clarified butter
- 1 teaspoon chives, finely chopped
- 1 teaspoon flat leaf parsley, finely chopped
- 1 teaspoon chervil, finely chopped
- 1 teaspoon tarragon, finely chopped
Instructions
- Whisk eggs and milk/cream into a mixing bowl.
- Heat omelet pan with butter over high heat.
- Tilt pan to coat entire pan.
- Once foam dissipates add omelet mix.
- Let cook for a few seconds.
- Using a spatula, lift up the solid sides in the 2, 6, and 10 o-clock positions, pushing the uncooked egg to the bottom of the pan.
- Complete this a few times until the omelet is cooked.
- Flip onto a plate and top with butter, fine herbs, salt and pepper!
- Prep Time: 10 mins
- Cook Time: 5 mins