Best 2 Fines Herbes Omelet Recipes

When it comes to omelets, there are endless possibilities for fillings and flavor combinations. But if you're looking for a classic and simple omelet that's bursting with flavor, look no further than the fines herbes omelet. This dish gets its name from the French word for "fine herbs," a blend of parsley, chives, tarragon, and chervil. These herbs add a bright, fresh flavor to the omelet that's sure to wake up your taste buds. And the best part is, it's incredibly easy to make.

Check out the recipes below so you can choose the best recipe for yourself!

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.

Tips:

Use fresh herbs. Fresh herbs will give your omelet the best flavor. If you don't have fresh herbs on hand, you can use dried herbs, but use only half the amount, as they will be more concentrated in flavor.
Don't overcrowd the pan. If you put too many ingredients in the pan at once, they won't cook evenly. Cook the omelet in batches if necessary.
Cook the omelet over medium heat. Medium heat will help the omelet cook evenly without burning it.
Don't flip the omelet too soon. Wait until the bottom of the omelet is golden brown before you flip it. If you flip it too soon, it will break.
Serve the omelet immediately. An omelet is best served hot out of the pan. Garnish the omelet with additional chopped herbs, if desired.

Conclusion:

A fines herbes omelet is a delicious and easy-to-make breakfast, lunch, or dinner option. With its light and fluffy texture and flavorful combination of eggs, herbs, and cheese, it's sure to become a family favorite. So next time you're looking for a quick and satisfying meal, give this recipe a try.