Spring Herb Omelet
Fresh herbs turn ordinary eggs into something special. I use whatever’s growing in my garden – chives, parsley, tarragon, maybe some dill.
The trick is adding herbs at two different stages. Some go in the eggs, others get folded in later.
Why Fresh Herbs Beat Dried
Dried herbs taste dusty in omelets. Fresh herbs release moisture as they cook, creating little pockets of flavor throughout the eggs. Pick herbs with tender stems – they’ll cook evenly with the eggs instead of staying tough.
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Master the French Fold
French omelets fold in thirds, not half. Tilt your pan away from you. Use your spatula to fold the near edge over the center, then flip the whole thing seam-side down onto your plate. This creates layers that stay creamy inside.
Temperature Controls Everything
Medium-low heat prevents rubbery eggs. Your pan should be warm enough that butter sizzles gently but doesn’t brown. If eggs set too fast, you can’t achieve that silky French texture. Take your time – good omelets need patience.
Preventing Herb Bitterness
- Chop herbs just before cooking – they’ll bruise and turn bitter if cut too far ahead.
- Save delicate herbs like chervil or basil for the filling stage only, not the egg mixture.
Frequently Asked Questions
Which herbs work best together in omelets?
Classic French combinations include chives with parsley, or tarragon with chervil. Avoid mixing strong herbs like rosemary with delicate ones – they’ll overpower the eggs.
Can I make this without crème fraîche?
Sour cream or soft goat cheese work well. Even a splash of heavy cream adds richness. Skip dairy entirely if you prefer – the herbs provide plenty of flavor.
How do I know when the omelet is properly cooked?
The surface should look slightly wet but not runny. It continues cooking from residual heat after you remove it from the stove, so err on the underdone side.
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Spring Herb Omelet
Ingredients
Herbs
Equipment Needed
- 8-inch nonstick skillet
- Silicone spatula
- Medium mixing bowl
- Wire whisk
Instructions
- Prepare egg mixture: Crack eggs into mixing bowl. Add salt, pepper, and half the chopped herbs (reserve the other half). Whisk vigorously for 30 seconds until well combined and slightly frothy.
- Heat pan and butter: Heat 8-inch nonstick skillet over medium-low heat. Add 1 tablespoon butter and let it melt slowly without browning. Swirl to coat the entire pan bottom and sides.
- Cook eggs gently: Pour egg mixture into the heated pan. Let it sit undisturbed for 20 seconds, then use silicone spatula to gently push cooked edges toward center, tilting pan to let uncooked egg flow underneath.
- Add herb filling: When eggs are almost set but still slightly wet on top (about 2-3 minutes), dot remaining herbs and crème fraîche down the center third of the omelet.
- Fold and plate omelet: Remove pan from heat. Fold the edge closest to you over the center filling. Add remaining 2 tablespoons butter to pan and tilt away from you to slide omelet seam-side down onto plate.
- Serve immediately: Serve immediately while still warm and creamy inside. Cut in half if sharing, or serve whole for one generous portion.
Nutrition Facts
Per Serving (1 serving)
