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.
A classic French-style omelette packed with fresh herbs and a creamy centre, ideal when you want something comforting yet light in just a few minutes.
Chef's tips
Use a small non-stick pan and don’t rush the cooking – medium to low heat gives you a tender, pale omelette without browning. Beating the eggs well with a little air helps keep the texture fluffy.
How to serve
Serve with a simple green salad dressed with lemony vinaigrette, or pair with roasted cherry tomatoes for a more substantial plate.
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
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
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.
This omelette is my favourite way to use up leftover herbs from other recipes. Changing the herb mix slightly each time keeps the dish interesting without extra effort.
