Best Omelette Aux Herbes Recipes

OMELETTES AUX FINES HERBES

Steps:

• Pick the leaves off of the sprigs and chop the ends off of the chives. Blanch in boiling water and then into ice-cold water. Using a kitchen dish towel, squeeze out the excess water. Chop the spices finely and then divide into 4 piles. Set aside.
• Using 1 oz of melted butter and 4 warm plates, portion the butter onto each plate and then season lightly with salt and black pepper. Set aside in a warm place.
• In a mixing bowl, break 3 eggs and whisk well. Season with salt and black pepper. Mix in one of the piles of herbs.
• Heat an omelette pan with 1 oz of butter over medium heat. When hot enough, pour the egg mixture into the pan and stirring gently with a fork, lift the sides of the omelette to allow the uncooked egg to flow underneath. The omelette, when ready, should be just firm and not very brown.
• Once the eggs are ready, give the pan a quick shake and then turn it vertical over the plate. Use the fork to guide the omelette onto the plate and to quickly fold it over in the classic fold (onto itself). Use a clean dish towel to press the omelette gently to the plate.
• For the remaining three omelettes, return to step 3 and repeat. Serve each omelette immediately upon completion.

OMELETTE WITH HERBS

Steps:

• In a medium bowl whisk eggs and water together and then season with salt and pepper.
• Stir in herbs (parsley - thyme or your favorites).
• *Note: In the original directions, an omlet pan was used using only half of the egg mixture and half of the butter at a time -- making two complete omlets seperately, rather than the way I indicated in the direction below.
• In a skillet, melt the butter over medium high heat and add the egg mixture to pan.
• If using cheese, add cheese on top of eggs.
• Let eggs set around edges and then lift edges and tilt pan, so uncooked eggs will go under the cooked eggs.
• Cook until eggs are almost set (1 -2 minutes) and then using a spatula, roll 1/3 of omlet to center.
• Tilt pan and slide omlet onto plate.
• Garnish with chives, if desired.

FRENCH HERBED OMELETTE

Steps:

• Beat the eggs, pepper and salt in a bowl.
• Stir in the herbs.
• Heat 1 teaspoon each of the oil and butter in a nonstick frying pan over high heat.
• When the oil and butter are hot, add half the egg mixture.
• Stir it continuously with a fork while shaking the pan for about 2 minutes to create small curds.
• When most of the mixture is solid, cook it without stirring for 10 seconds to create a thin``skin´´ on the underside of the mixture, binding it together.
• Roll the omelet by bringing together 2 opposite edges.
• Invert in a plate.
• Repeat process using remainder of ingredients to create a second omelette.
• Serve immediately, half an omelet per person.

OMELETTE AUX HERBES

Steps:

• Preheat the oven to 350 degrees.
• Wash and dry the greens and herbs thoroughly. Save a sprig or two of the herbs for garnish. Put the rest in a food processor, and pulse until the greens and herbs are finely chopped, but not puréed. You can also mince them, and then grind them with a large pinch of salt in a mortar and pestle. The goal is to extract the juices from the greens.
• Beat the eggs in a medium bowl with 3 tablespoons water and the teaspoon of salt. Then gently fold the greens into the eggs. The mixture should be a vivid shade of green.
• Heat a thin film of olive oil in a large ovenproof skillet over low heat. Add the beaten eggs, and cook just a minute or so, to brown the bottom a bit. Then put the pan in the oven, and cook for about 10 minutes, until set. Put a plate the size of the skillet on top of the eggs, flip, and then slide the top side onto a platter and serve, sprinkled with some more herbs; or serve the omelet straight from the pan.

OMELET WITH FINES HERBES

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.

FINES HERBES OMELET

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.

FINES HERBS OMELETTE

Steps:

• To make the Fines Herbs, combine the parsley, chervil, chives and tarragon in a small bowl and set aside.
• Break the eggs into a small bowl, and then add the milk, 2 tablespoons Fines Herbs, salt and pepper and whisk with a fork.
• Preheat an 8-inch nonstick saute pan over medium hot heat and swirl the olive oil into the pan. Pour in the egg mixture and swirl it in the pan. For a few seconds, gently stir the egg mixture with a heat resistant rubber spatula (as if you were going to make scrambled eggs) and then swirl the eggs in the pan to make a nice round appearance. Reduce the heat to avoid any color or scorching. Continue cooking for about 1 minute. The eggs will be set on the bottom, but slightly liquid on top.
• Flip the omelet, and remove it from the heat. Crumble the goat cheese over the center of the omelet and top it off with the roasted peppers. Tri-fold the omelet and plate immediately.