Fines Herbes Omelet

1. 1

   In a bowl, beat the eggs with the parsley, tarragon, chives, salt and pepper until light.

2. 2

   In a 10-inch nonstick skillet, heat the butter and oil until the butter begins to foam.

3. 3

   Add the eggs and cook over moderate heat, shaking the pan and stirring constantly with a fork, until tiny curds form and the eggs begin to set.

4. 4

   Stop stirring and allow the eggs to cook undisturbed for 1 minute.

5. 5

   Shake the skillet to loosen the omelet and, using a rubber spatula, fold one-third of the omelet over the center.

6. 6

   Tilt the skillet and turn the omelet out onto a large plate, folding it over itself as you release it from the pan.

7. 7

   Cut the omelet in half and serve immediately.

* Per serving · 4 servings · Values may vary.