Omelette aux Fines Herbes

What Goes With It

• Green salad
• Baguette
• A glass of white

How to Cook Omelette aux Fines Herbes

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1. Beat the eggs with the salt and pepper for 20 seconds, until just combined. Do not whisk in air.

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2. Stir in half the herbs.

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3. Melt the butter in a 20 cm non-stick pan over medium heat until it foams but does not colour.

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4. Pour in the eggs and stir constantly with the flat of a fork for 30 seconds, shaking the pan, so they set in fine curds.

   Mark done Start 30 sec timer

5. Stop stirring and let the base set for 15 seconds, then tilt the pan away from you and fold the far edge over with the fork.

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6. Roll it towards you, tipping it onto a warm plate so it lands seam-side down, still visibly soft in the middle.

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7. Rub the top with the last of the butter for shine, scatter with the remaining herbs, and eat immediately.

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Related guide: Pan and tin size.

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Worth Knowing Before You Cook

Medium heat. A browned omelette is the wrong dish.

Stir constantly for the first thirty seconds.

Out of the pan while the middle is still wet.

Leftovers

None. Eat within a minute of leaving the pan.

The Numbers per Serving

No nutrition figures are given for this recipe: they cannot be worked out reliably from its ingredient list (some ingredient lines cannot be read). Why some recipes have none.