Herb Filled Omelet

Name: Herb Filled Omelet
Ingredients: 3 large eggs; coarse salt & freshly ground black pepper; 1 tablespoon butter, preferably clarified; 1 tablespoon finely chopped mixed fresh herbs (such as tarragon, basil, chervil, chives, and flat-leaf parsley)

4 ingredients

8 steps

Ingredients

3 large eggs
coarse salt & freshly ground black pepper
1 tablespoon butter, preferably clarified
1 tablespoon finely chopped mixed fresh herbs (such as tarragon, basil, chervil, chives, and flat-leaf parsley)

Directions

1

Season eggs with salt and pepper in a bowl; whisk until combined.
2

Heat an 8-inch skillet over medium-high heat.
3

Add butter to skillet; heat until hot but not smoking.
4

Add eggs.
5

Cook, gently tilting skillet occasionally and pulling cooked egg away from sides with a fork to let raw egg flow underneath, until omelet is no longer runny.
6

Sprinkle herbs on top.
7

Run a rubber spatula along one side of omelet; gently fold over one-third.
8

Repeat on opposite side so that the two sides overlap in the middle.