Herb Omelet
7 ingredients
3 steps
Ingredients
- 12 None eggs, at room temperature
- 2 tbsp finely chopped fresh flat-leaf parsley
- 1 tbsp finely chopped fresh tarragon
- 2 tbsp finely chopped fresh chervil
- 2 tbsp finely chopped fresh chives
- 2 tbsp butter
- 1 tbsp olive oil
Directions
-
1In a large bowl, lightly whisk eggs, herbs and 1/3 cup water until combined.
-
2Heat one-quarter each of the butter and oil in small omelet pan. When butter is just bubbling, add one-quarter of the egg mixture; tilt pan to cover bottom with egg mixture. Cook on medium heat until omelet is just set. Use a spatula to lift and fold omelet in half; cook for 30 seconds. Carefully slide omelet onto serving plate.
-
3Repeat with remaining butter, oil and egg mixture (wiping out the pan after each omelet), to make 4 omelets. Serve immediately.
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