This tender French herbed
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:
- Gently heat butter in the pan, then add the eggs and stir for a few seconds until the eggs start to cook.
- Season and cook, without stirring, until the
eggsare just barely shiny.
- 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.
- 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 “
I researched the difference between omelet and
For more of my favorite breakfast recipes, check out:Print
French Herbed Omelette
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings 1x
- 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
- In a small bowl, use a fork to whisk together eggs until entirely smooth. Add herbs and mix until combined.
- 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.
- 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.
- Repeat with remaining ingredients.