Fines Herbes Omelet

1. 1

   Using a fork, beat the eggs, salt and pepper in a bowl until thoroughly mixed.

2. 2

   Stir in the herbs.

3. 3

   Heat half the oil and butter in a 10-inch nonstick skillet over high heat.

4. 4

   When the oil and butter are hot, add half the egg mixture.

5. 5

   Stir continuously with a fork, shaking the pan, for about 2 minutes to create the smallest-possible curds.

6. 6

   When most of the egg is solid, cook it without stirring for 10 seconds to create a thin skin on the underside.

7. 7

   Roll the omelet by folding over one side and then the opposite site, and invert it onto a plate.

8. 8

   Repeat with the remaining ingredients to make a second omelet.

9. 9

   Cut each omelet in half.

* Per serving · 4 servings · Values may vary.

No additional tips available.