Omelette aux Fines Herbes

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Crack the eggs into a small bowl.

2. 2

   Add the fresh chive, fresh parsley, fresh tarragon, salt, and black pepper to the eggs.

3. 3

   Whisk vigorously with a fork until the yolks and whites are fully combined and slightly frothy, but not too airy.

   Ca. 1 min.

   Kokkens note: Avoid over-whipping, as this can make the omelette tough.

4. 4

   Heat a 20-22 cm non-stick skillet over medium-high heat.

   Ca. 1 min.

   Kokkens note: A well-seasoned cast iron pan also works beautifully.

5. 5

   Add the butter to the hot pan and swirl it around until it's melted and foaming, but not browned.

6. 6

   Pour the egg mixture into the pan.

7. 7

   Immediately use a rubber spatula to gently push the cooked egg from the edges towards the center, tilting the pan to allow the uncooked egg to flow underneath.

   Ca. 1 min.

   Kokkens note: Work quickly to keep the omelette tender.

8. 8

   Continue cooking for about 1-2 minutes, until the omelette is mostly set but still slightly moist and creamy on top.

   Ca. 1 min.

9. 9

   Tilt the pan, and, using the spatula, fold one-third of the omelette over the middle, then fold the other third over to create a classic oval shape.

10. 10

    Slide the omelette directly onto a warm plate and serve immediately.