Fines Herbes Omelet – a delicious recipe with eggs, parsley, tarragon, chives, kosher salt, pepper. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
In a bowl, beat the eggs with the parsley, tarragon, chives, salt and pepper until light.
2
In a 10-inch nonstick skillet, heat the butter and oil until the butter begins to foam.
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
Stop stirring and allow the eggs to cook undisturbed for 1 minute.
5
Shake the skillet to loosen the omelet and, using a rubber spatula, fold one-third of the omelet over the center.
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
Cut the omelet in half and serve immediately.
223
kcal
Calories
17
g
Fat
2
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 5 large eggs, 2 tablespoons minced parsley, 1 tablespoon minced tarragon, 1 tablespoon minced chives, and more.
Yes, Fines Herbes Omelet falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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