Fresh Herb Rolled Omelette — Omelette aux Fines Herbes
The Parisian breakfast standard, a rolled French omelette folded around a fresh tarragon, chervil, chives and parsley herb blend.
French
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Finely chop tarragon, chervil, chives, and parsley; divide into four portions (two per omelette). You will make two omelettes sequentially. For the first omelette, crack 3 eggs into a bowl, add 1 tsp cream, 0.25 tsp salt, pinch of white pepper, and one portion of the herb blend. Beat with a fork 30 seconds until just combined without aerating. Repeat with remaining 3 eggs and ingredients for the second omelette.
Saute
Heat 25g butter in a 22cm non-stick pan over medium-high heat until foaming and nut-scented. Pour in the first batch of eggs, let set 5 seconds, then pull cooked edges toward centre while tilting the pan so raw egg flows outward. Repeat 30 seconds until surface is just set but glossy and slightly wet. Transfer to a warm plate. Repeat the process with the remaining 25g butter and second batch of eggs.
Wrap
For each omelette, off heat, scatter one portion of remaining herbs over one half. Tilt the pan away from you, fold the far edge over the middle, then roll the near edge over to form a tight cigar shape.
Toast
Butter both sourdough slices and toast in a dry pan over medium heat 1 to 2 minutes per side until deep golden. While bread toasts, whisk 2 tsp olive oil and 0.5 tsp lemon juice with a pinch of salt, toss with 80g baby leaves.
Plate
Slide each omelette seam-side down onto warm plates. Serve each with buttered toast and dressed baby leaves alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.