Omelette aux herbes et fromage frais – Fluffy Herb Omelette with Cream Cheese Recipe
This French omelette is a delicate take on breakfast: lots of fresh herbs and creamy cheese in the centre. In France, this kind of omelette often appears at a late weekend breakfast or as a quick dinner with salad. It’s soft, slightly moist inside and very aromatic, yet takes only a few minutes to make.
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Servings
1
Ingredients
- eggs at room temperature - 3 piece
- cream cheese plain, e.g. classic cream cheese - 40 g
- chives finely chopped - 1 tablespoon
- flat-leaf parsley finely chopped - 1 tablespoon
- fresh dill finely chopped - 1 tablespoon
- butter - 10 g
- milk optional, for extra fluffiness - 1 tablespoon
- salt to taste
- black pepper freshly ground, to taste
Main Ingredient:
eggs
Preparation
- Crack the eggs into a bowl, add the milk (if using), a pinch of salt and pepper. Beat with a fork or whisk for about 30–40 seconds until the mixture is uniform and slightly frothy.
- Add the chopped herbs (chives, parsley and dill) to the eggs and gently mix.
- Melt the butter in a small frying pan (about 20 cm in diameter) over medium heat. When it starts to foam lightly but is not browned, pour in the egg mixture.
- For the first 20–30 seconds, gently lift the set edges of the omelette with a spatula and tilt the pan so the uncooked egg runs underneath. Do this 2–3 times, until most of the eggs are set but the top is still slightly moist.
- Place pieces of cream cheese on one half of the omelette. Reduce the heat to low and cook for another 30–60 seconds, until the bottom is lightly golden and the centre is still soft.
- Fold the omelette in half to cover the cheese with the other side. Gently slide the omelette onto a plate, using a spatula to help. Serve immediately while hot and fluffy.
Storage
In fridge:
0 days
Freezing:
No
Omelettes are best eaten fresh, but if you have leftovers, cool them quickly, cover and refrigerate for up to 1 day. Reheat gently in a covered pan over low heat.
Recipe submitted by
Marek, Site owner
Published:
Updated:
Oceń przepis
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