Omelet with Fines Herbes Recipe

Name: Omelet with Fines Herbes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 eggs, lightly beaten, room temperature; 1 teaspoon tepid water; 1/2 teaspoon kosher salt; Hot sauce, to taste; Worcestershire sauce, to taste; 1 tablespoon unsalted butter; 1 tablespoon washed, dried and chopped parsley leaves; 1 small bunch chives, minced; 1 tablespoon washed, dried and chopped tarragon leaves; Buttered toast slices; 6 -inch nonstick skillet

Servings: persons

3 eggs, lightly beaten, room temperature
1 teaspoon tepid water
1/2 teaspoon kosher salt
Hot sauce, to taste
Worcestershire sauce, to taste
1 tablespoon unsalted butter
1 tablespoon washed, dried and chopped parsley leaves
1 small bunch chives, minced
1 tablespoon washed, dried and chopped tarragon leaves
Buttered toast slices
6 -inch nonstick skillet

1
In a bowl, whisk together the eggs, water, salt, a couple of dashes of hot sauce and a couple of dashes of Worcestershire sauce.
2
Whisk only enough to integrate the eggs.
3
You dont want to whip too much air into them or make them frothy.
4
Put the skillet over medium heat and add the butter.
5
Swirl the butter around as it melts so it coats the whole surface of the pan.
6
When the butter is melted (but not browned), lower the heat and pour in the egg mixture.
7
Use a fork to stir the eggs slightly, as if you were scrambling them.
8
Then, allow the eggs to cook, undisturbed for about 15 to 30 seconds.
9
Sprinkle the herbs over the eggs.
10
Lift the handle of the pan up tilting the pan away from you and towards the heat.
11
This tilting should cause the omelet to slide down in the pan a little.
12
Fold the edge closest to you towards the center.
13
Fold the other edge towards the center and tilt the pan over the center of a plate so it lands, seam side down.
14
Serve immediately with buttered toast slices.

134

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 eggs, lightly beaten, room temperature, 1 teaspoon tepid water, 1/2 teaspoon kosher salt, Hot sauce, to taste, and more.

Yes, Omelet with Fines Herbes 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.

That's it — enjoy your meal!

Omelet with Fines Herbes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions