Classic French Omelette with Herbs
A silky, tender French omelette folded around fresh herbs—the gold standard of egg cookery. Mastering this technique builds the foundation for all omelette skills.
- Total time
- 10 min
- Servings
- 1
- Calories
- 270
- Protein
- 18g
Ingredients
- 3 whole large eggs
- 1 tbsp unsalted butter
- 1 tbsp fresh chives, minced
- 1 tbsp fresh parsley, minced
- ½ tbsp fresh tarragon, minced
- ¼ tsp fine sea salt
- 0.1 tsp freshly ground black pepper
Instructions
- 1
Crack the three eggs into a small bowl and whisk vigorously with a fork until the yolks and whites are completely combined and slightly pale, about 30 seconds. Season with salt and pepper, then fold in the minced chives, parsley, and tarragon until just mixed—do not overstir.
- 2
Place a nonstick or well-seasoned 8-inch omelette pan over medium heat and add 1 tablespoon butter. Tilt the pan to coat evenly with melted butter, then pour in the egg mixture when the butter foams and turns light golden, about 1 minute.
- 3
Using a heat-resistant rubber spatula, slowly push the cooked egg from the edges toward the center while tilting the pan so uncooked egg flows to the edges. Work continuously for 30-45 seconds; the motion should be gentle and constant, not scrambling.
- 4
When the omelette is mostly set but still has a thin layer of wet egg on top (about 15-20 seconds more), remove from heat. Gently slide the omelette to the edge of the pan so half hangs over the rim, then fold it in half using the edge of the pan.
- 5
Slide the folded omelette onto a warm plate in one fluid motion, seam-side down. It should be pale golden on the outside, with a barely-set, creamy interior—the carryover heat will finish cooking as it rests. Serve immediately.
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