I had so many herbs chopped to make Cherry Tomato Crostini with Homemade Herbed Goat Cheese. What to do?
Make this Fresh Herb Omelet obviously. I like this recipe a lot because, like the author, I like my eggs more cooked. Look at the description of the undercooked omelet that’s typically served in France. It’s baveuse (drooling). Unappealing, to say the least.
Let’s get cracking!
Leftover parsley, chives and tarragon from the last food I made. Heavy on the tarragon, because eggs and tarragon are great together.
To make an omelet, you have to have eggs.
And those eggs have to be broken. And placed in a container so they don’t run off the counter. Then they must have some cream added to them.
After the eggs and cream are combined, add salt and pepper and fresh herbs.
Ready for the frypan.
But first! Grate the cheese. This is Emmental.
Heat the frypan, add the butter and wait until the butter is foamy.
Pour in the egg-herb mixture.
The pan has been tilted, the edge of the omelet has been lifted so the unset egg runs underneath to cook and it’s all beginning to set.
Add the cheese. It clumped a bit, but this did not affect the taste.
Eggs are set, cheese is melted. Ready to turn this omelet out.
I was trying to be fancy and attempted to roll the omelet onto my plate. It cracked a bit, right there under the spot where the parsley is. Next time, I’ll fold the omelet.
If you search Google Books for My Paris Kitchen, you can scroll through to find this recipe. Or buy the book already. It’s magnifique.
Fresh Herb Omelet
Omelette aux fines herbes
Serves 1 to 2
I’ve read multi-page manifestos from chefs about how to make a good omelet, but they rarely mention the most important factor: using good eggs. People wince at the price of farm eggs, but unless you live in an unreasonably exorbitant area, I can’t imagine a few good eggs breaking the bank.
Omelets in France are served baveuse (drooling), but I like mine a bit more cooked. Cafés serve them with a green salad or frites, although duck fat-fried potatoes are an excellent accompaniment. If anyone gives you a hard time about that combo, explain the French paradox—and pour them a healthy glass of red wine while you do.
I use a large 12-inch nonstick skillet since a large surface area gives a bit more crispness to the outside of the omelet, which I like. A smaller pan will make a taller, softer omelet.
I find that a two-egg omelet is sufficient for one person—namely, me. That gives me extra leeway to enjoy some of those potatoes fried in duck fat. But I’ll often turn out a three- or even four-egg omelet to make a nice dinner à deux.
2 or 3 large eggs
1 to 2 teaspoons heavy cream or milk
2 to 3 teaspoons finely chopped fresh herbs, plus a little for garnish
sea salt or kosher salt and freshly ground black pepper
1-1/2 teaspoons salted or unsalted butter
2 tablespoons finely grated Gruyère or Comté cheese (optional)
In a bowl, stir the eggs and the cream together briskly with a fork (use 1 teaspoon of cream for 2 eggs and 2 teaspoons of cream for 3 eggs). Reserve some herbs for a garnish and add the rest (2 teaspoons for a 2-egg omelet), using the fork to blend in the herbs, a big pinch of salt and a few grinds of the pepper mill.
Heat the butter in a large, nonstick skillet (or a small skillet if you like a thicker omelet) over moderately high heat. When the butter starts to sizzle and foam a bit, spread it all over the pan with a spatula so the bottom and part of the sides of the pan are coated.
Pour the eggs into the hot pan and let them cook until the edges start to set, which will happen before a minute is up. Lift the pan, tilt it towards you and use a heatproof spatula to lift up the lip of the omelette closest to you, allowing the liquid, uncooked eggs from the centre to flow underneath. Put the pan back on the burner and sprinkle the cheese in a line down the centre.
Before the omelet is completely set (depending on how you like your eggs), fold it in half and slide it onto a warm plate. Garnish with the reserved chopped herbs.