French Herbed Omelette

This tender French herbed omelette is packed with the robust flavor parsley and tarragon. Your perfect breakfast for two will be ready in just 15 minutes.

This breakfast is the epitome of a perfect spring morning for me. Healthy, hearty, and a burst of fresh flavor. Plus two sides: toasted whole grain bread with butter and a black tea, of course.

How to roll an omelette:

Rolling an omelette is the ultimate fancy way to eat eggs, in my opinion. It can seem intimidating, but I promise you it’s not too bad.

1. Gently heat butter in the pan, then add the eggs and stir for a few seconds until the eggs start to cook.
2. Season and cook, without stirring, until the eggs are just barely shiny.
3. Use a rubber spatula to roll a corner in toward the center. Add a pat of butter to the exposed pan, which adds great flavor and makes it easier to keep rolling.
4. Roll, roll, roll, eat!

A moment of embarrassing truth: when sitting down to write this post, I realized I don’t truly know how to write the name of this recipe. I lived my whole life until this point thinking it was spelled “omelette,” but my handy spellchecker was telling me I had a lot of typos.

I researched the difference between omelet and omelette and learned omelet is twice as common in American English and omelette is the modern French version. For this recipe, I’m sticking with omelette since I used the French cooking method, and it feels more natural to me.

For more of my favorite breakfast recipes, check out:

• Brioche French toast
• Honey roasted grapefruit
• Asparagus frittata

French Herbed Omelette

• Author: Sarah
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 2 servings 1x

Scale 1x2x3x

Ingredients

• 4 eggs
• 1/4 cup chopped parsley, chopped
• 1/4 cup chopped tarragon, chopped
• 3 tablespoons salted butter, cut into 4 pieces
• kosher salt
• freshly cracked pepper
• 1/2 cup shredded extra sharp cheddar cheese

Instructions

1. In a small bowl, use a fork to whisk together eggs until entirely smooth. Add herbs and mix until combined.
2. Place a nonstick pan on the stove and turn heat to medium. Immediately add one piece of butter and swirl just until melted. Add 1/2 the egg mixture and stir, gently, only until the eggs are beginning to cook. Sprinkle with a generous pinch of kosher salt and pepper, and do not stir. Once the sides of the omelette are cooked, add half the cheese. 
3. As the cheese begins to melt, use a spatula to fold over one edge and begin to roll the omelette, adding an additional pat of butter to the pan after the first roll. Continue to roll and slide onto a serving plate. Top with any butter remaining in the pan and additional kosher salt and pepper, to taste.
4. Repeat with remaining ingredients.