Omelette aux Fines Herbes
A forgotten classic is what this recipe is. A dish so well known yet so rarely made these days. For me, its existence had almost faded from my memory until a discussion I was having with my brother about the whole blog thing brought it back to light. My brother, S, is the kind of person who is very knowledgeable about food and possesses a very discerning palate. A true epicure who knows the recipe of anything from crème patissière to pâte feuilletée, can explain in detailed steps how to make petits pains au chocolat yet has never really put la main à la pâte. Our little discussion brought me the insight I was looking for when I candidly asked him what I should make next for the blog and he responded even more candidly: “have you ever made omelette aux fines herbes?”
How could I have not? How could I have forgotten about such a classic favorite? What happened to my memory for so many years?
Omelette aux Fines Herbes Recipe
2 large eggs
Sea salt and freshly ground pepper
1/2 tablespoon minced tarragon
1/2 tablespoon minced chives
1/2 tablespoon minced parsley1 teaspoon unsalted butter
Whisk the eggs well in a medium bowl. Season with salt and pepper. Add the tarragon, chives and parsley and whisk some more.
Melt the butter in a medium non-stick frying pan over medium heat until it sizzles. Add the eggs and spread them evenly by lightly twirling the pan. Cook until the omelet is set and all (or most) liquid is gone, about 1 minute.