Description
This French omelet is buttery and delicate, featuring fine herbs for a quick yet refined breakfast option.
Ingredients
Scale
- 2 to 3 eggs per omelet
- 2 tbsp butter per omelet
- 1 tbsp milk or cream
- Salt and pepper, to taste
- 1 tbsp clarified butter
- 1 tsp chives, finely chopped
- 1 tsp flat leaf parsley, finely chopped
- Optional: a mixture of French herbs
Instructions
- In a mixing bowl, whisk together the eggs and milk or cream until well combined. Season with salt and pepper to taste.
- Heat an omelet pan over high heat and add the butter. Tilt the pan to coat the entire surface with melted butter. Once the foam dissipates, pour in the egg mixture.
- Let the eggs cook for a few seconds until they start to set around the edges. Using a spatula, gently stir the eggs, pulling them from the edges towards the center, allowing uncooked eggs to flow to the edges.
- Sprinkle the finely chopped chives and parsley over the omelet. If using, add a mixture of French herbs at this stage.
- Continue cooking for about 1-2 minutes until the omelet is just set but still slightly runny in the center. Fold the omelet in half with the spatula and slide it onto a plate.
- Serve immediately for the best texture and flavor.
Notes
- For a more authentic French flavor, use a mixture of French herbs.
- Serve immediately to enjoy the best texture.
- This omelet is best enjoyed fresh and doesn’t store well.
- Clarified butter can be substituted with regular butter if unavailable.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Cuisine: French
Nutrition
- Serving Size: 1 omelet
- Calories: 250
- Sugar: 1
- Sodium: 150
- Fat: 22
- Carbohydrates: 2
- Fiber: 0
- Protein: 12
- Cholesterol: 390