Omelette aux Fines Herbes

Method

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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.

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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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Chef’s Tips

• 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.

Pairing Suggestions

• Green salad
• Baguette
• A glass of white

Storage & Reheating

None. Eat within a minute of leaving the pan.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.