French Omelette aux Fines Herbes with Gruyère

The classic bistro omelette: pale, smooth and buttery outside, soft and custardy inside, flecked with fresh herbs and a little melted Gruyère, served with a crisp salad and baguette.

Ingredients

• 12 large eggs (3 per omelette)
• 6 tbsp butter
• 2 tbsp finely chopped parsley
• 2 tbsp finely chopped chives or green onion tops
• 2 oz Gruyère, finely grated
• ½ baguette, sliced
• 3 oz spring mix

From your pantry: ½ tsp dried tarragon, 1 tbsp olive oil, 1 tsp red wine vinegar, salt, pepper.

Instructions

1. Toss the greens with the oil, vinegar and a pinch of salt and set out the bread. Mix the parsley, chives and crumbled tarragon.
2. For each omelette, beat 3 eggs with a fork with a pinch of salt and pepper until fully blended but not foamy, then stir in a quarter of the herbs.
3. Melt 1½ tbsp butter in an 8-inch nonstick skillet over medium heat until it foams. Add the eggs and stir constantly with a heatproof spatula while shaking the pan, until you have small, creamy curds that are still a little wet, about 1 minute.
4. Smooth the eggs into an even layer, sprinkle a quarter of the cheese down the middle and leave 15 seconds to set the bottom without browning.
5. Tilt the pan away from you and roll the omelette down onto itself with the spatula, then tip it seam-side down onto a warm plate. Repeat for the rest and serve with salad and bread.

Tip: Keep the heat at medium and the pan moving; a French omelette should have no brown color at all. Chervil and fresh tarragon are traditional if you can find them.

Nutrition per serving

Good for

Adapted from Tasting Table.

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