Omelette aux fines herbes – French herb omelet Recipe
A classic French omelet with a mix of fresh herbs is fluffy inside and lightly golden on the outside. In France it’s a quick breakfast or dinner, often served with salad and a slice of baguette. Compared with Polish scrambled eggs, it’s more delicate and set, with herbs playing the main role.
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Servings
2
Ingredients
- egg - 4 piece
- milk or cream - 2 tablespoon
- butter - 15 g
- chives finely chopped - 1 tablespoon
- parsley leaves, finely chopped - 1 tablespoon
- dill finely chopped - 1 tablespoon
- tarragon fresh, finely chopped; optional - 0.5 tablespoon
- salt to taste
- pepper freshly ground, to taste
Main Ingredient:
eggs
Preparation
- Rinse the herbs, pat them dry, and chop them finely.
- Crack the eggs into a bowl, add the milk, a pinch of salt, and pepper. Beat with a fork or whisk until the mixture is uniform but not whipped into a foam.
- Add the chopped herbs to the eggs and gently mix.
- Heat the butter in a medium (preferably non-stick) pan over medium heat until it foams but does not brown.
- Pour the egg mixture into the pan. For the first 20–30 seconds, gently lift the set edges of the omelet with a spatula and tilt the pan so the liquid mixture flows underneath.
- When the top is still slightly moist but most of the mixture has set (after about 2–3 minutes), fold the omelet in half, nudging it with the spatula.
- Cook for about 30 seconds more, then gently slide the omelet onto a plate. The center should be soft and slightly creamy, not dry.
Storage
In fridge:
1 days
Freezing:
No
Omlet najlepiej smakuje od razu po przygotowaniu. Jeśli zostanie, możesz przechować go w lodówce do następnego dnia i zjeść na zimno w kanapce.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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