Best Fines Herbes Omelet Recipes

FINES HERBES OMELET

Fines Herbes Omelet image

A proper French omelet is all about (you guessed it) technique. Luckily, Jacques Pépin is the master. Note that Mr. Pépin cracks eggs on his cutting board, not against the rim of the mixing bowl. (This prevents any bacteria on the surface of the shells from getting into the bowl.) In the pan, Mr. Pépin maintains a kind of Tilt-a-Whirl shaking and spinning and scraping of the pan, keeping the eggs constantly in motion.

Provided by Jacques Pepin

Categories brunch, quick, main course

Time 15m

Yield 4 servings

Number Of Ingredients 6

Ingredients

10 large eggs, preferably organic
1/4 teaspoon salt
1/2 teaspoon pepper
1/2 cup loosely packed chopped fresh herbs (1/4 cup parsley, and 1/4 cup combined tarragon, chives and chervil)
1 tablespoon canola oil
2 tablespoons unsalted butter

Steps:

Using a fork, beat the eggs, salt and pepper in a bowl until thoroughly mixed. Stir in the herbs.
Heat half the oil and butter in a 10-inch nonstick skillet over high heat. When the oil and butter are hot, add half the egg mixture. Stir continuously with a fork, shaking the pan, for about 2 minutes to create the smallest-possible curds. When most of the egg is solid, cook it without stirring for 10 seconds to create a thin skin on the underside.
Roll the omelet by folding over one side and then the opposite site, and invert it onto a plate. Repeat with the remaining ingredients to make a second omelet. Cut each omelet in half.

Nutrition Facts : @context http, Calories 264, UnsaturatedFat 12 grams, Carbohydrate 2 grams, Fat 21 grams, Fiber 0 grams, Protein 16 grams, SaturatedFat 8 grams, Sodium 328 milligrams, Sugar 1 gram, TransFat 0 grams

OMELET WITH FINES HERBES

Omelet with Fines Herbes image

Provided by Alex Guarnaschelli

Time 20m

Yield 1 omelet

Number Of Ingredients 10

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

Steps:

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

EGG WHITE OMELET WITH FINES HERBES

Egg White Omelet with Fines Herbes image

Yes, This is good for you. But that's not the reason I eat it. By whipping the egg whites just until foamy, the resulting omelet is light and delicious. (Unwhisked egg whites get rubbery.) Unlike regular omelets, which shouldn't color, this one gets cooked in a blazing hot pan until crisped and brown and the fresh herbs get sealed right into the whites. While lemon may seem an unlikely pairing for eggs, the bit of zest at the end adds a brightness perfect for the clean flavors here.

Yield Serves 2

Number Of Ingredients 7

Ingredients

4 large egg whites
2 tablespoons coarsely chopped fresh herb leaves, preferably a mix of mint, parsley, chives, and tarragon, plus more for garnish
Kosher salt
Extra-virgin olive oil
Freshly ground black pepper
1 lemon
Scotch Bonnet Hot Sauce (page 248), optional

Steps:

Beat the egg whites until foamy on top. Beat in half of the herbs and season with salt.
Heat a large nonstick skillet over high heat until very hot. Add enough oil to coat the bottom of the skillet. When very hot, add the egg mixture, swirling the pan to spread it in an even, thin layer.
Cook until crisp and golden brown on the bottom, about 1 minute. Sprinkle the remaining herbs over, then remove from the heat and immediately use 2 spatulas to fold the omelet in half while tilting the skillet. (It's okay if the whites aren't totally set; the residual heat will cook them.)
Slide onto a serving plate and drizzle with a little olive oil. Grind pepper over and grate the zest of a quarter of the lemon directly over the omelet. Garnish with herbs. Cut in half to share. Serve immediately, with hot sauce, if you like.