French · Breakfast
Rolled Herb Omelet
A French-style rolled omelet made with whisked eggs cooked gently in butter, filled with fresh parsley, chives, and tarragon, then rolled into a seamless cylinder. Finished with a light butter glaze for sheen. Soft, barely set curds inside with no browning, served plain or with a simple green salad.
$2
5 minsPrep
5 minsCook
10 minsTotal
MediumLevel
Nutrition per serving
340Calories
22gProtein
27.2gFat
2.2gCarbs
1.1gSugar
0.2gFiber
810mgSodium
744mgChol
13.1gSat Fat
261mgPotassium
108mgCalcium
2.9mgIron
1.5mcgVitamin B12
7mgVitamin C
vegetarian
low-carb
low-calorie
herb-salt
all-time-classics
breakfast
vegetarian
low-calorie
Instructions
1
Prep
Crack the eggs into a small bowl, add the milk, salt, and pepper, and whisk briskly for 20 seconds until fully blended.
2
Prep
Stir in the parsley, chives, and tarragon until the herbs are evenly distributed throughout the egg mixture.
3
Heat
Melt the butter in an 8-inch nonstick skillet over low heat for 1 minute until foaming, then pour in the egg mixture. Gently push the set edges toward the centre for 2 minutes, tilting to let runny egg flow underneath until a thin glossy layer remains unset on top.
4
Fold
Working quickly, fold one edge over the middle, then roll into a seamless cylinder. Cook 30 seconds more until the outside looks matte and no liquid egg leaks out.
5
Plate
Tip the rolled omelet seam-side down onto a warmed plate and brush the top lightly with extra butter for sheen.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 88 large eggs (220g)
- 2 tbsp2 tbsp whole milk (30ml)
- 2 tbsp2 tbsp butter (28g)
- 2 tbsp2 tbsp parsley
- 2 tsp2 tsp chives
- 1 tsp1 tsp tarragon
- 1/2 tsp1/2 tsp salt
- 2 pinch2 pinch black pepper
