Name: Omelette fines herbes
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 12 eggs; 2 tablespoon finely chopped fresh flat-leaf parsley; 2 tablespoon finely chopped fresh chervil; 2 tablespoon finely chopped fresh chives; 2 teaspoon finely chopped fresh tarragon; 1/3 cup (80ml) water

Omelette fines herbes

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Serves 4

Prep

Cook

25M

Total

30M

Ingredients

12 eggs

2 tablespoon finely chopped fresh flat-leaf parsley

2 tablespoon finely chopped fresh chervil

2 tablespoon finely chopped fresh chives

2 teaspoon finely chopped fresh tarragon

1/3 cup (80ml) water

Method

1.Lightly whisk eggs, herbs and the water in large bowl.

2.Pour one-quarter of the egg mixture into heated oiled small frying pan; cook, uncovered, over medium heat, tilting pan, until egg mixture is almost set. Tilt pan backward; fold front half of omelette over. Cook 30 seconds then carefully slide omelette onto serving plate.

3.Repeat with remaining egg mixture, wiping out pan after each omelette. Serve with toasted baguette, if you like.

A staple in French cooking, fines herbes is a blend of fresh, never dried, herbs (usually parsley, chives, tarragon and chervil), used to impart an immediately recognisable flavour to many classic egg, fish and chicken dishes.
Note

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