French Herbed Omelette

Polar Bear's Note:

This is a personal favorite of Jacques Pepin.

• Total Time: 32 mins
• Prep Time: 2 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 10 large eggs
• ½ teaspoon fresh ground black pepper
• ¼ teaspoon salt
• ¼ cup parsley
• ¼ cup tarragon or ¼ cup chives (use a combination)
• 2 teaspoons canola oil
• 2 teaspoons unsalted butter

Directions:

1. Beat the eggs, pepper and salt in a bowl.
2. Stir in the herbs.
3. Heat 1 teaspoon each of the oil and butter in a nonstick frying pan over high heat.
4. When the oil and butter are hot, add half the egg mixture.
5. Stir it continuously with a fork while shaking the pan for about 2 minutes to create small curds.
6. When most of the mixture is solid, cook it without stirring for 10 seconds to create a thin``skin´´ on the underside of the mixture, binding it together.
7. Roll the omelet by bringing together 2 opposite edges.
8. Invert in a plate.
9. Repeat process using remainder of ingredients to create a second omelette.
10. Serve immediately, half an omelet per person.

Reviews

[ellie_]

I cut this recipe in half using 5 eggs about and 1/4 cup parsley and 1 tsp dried tarragon. I think I should have cut back a bit more on the parsley and used chives instead of the tarragon since the tarragon flavor still overwhelmed the eggs. But we still enjoyed the omlet and it was a nice change from the usual omlets we have. Thanks for sharing!

[Bergy]

Very easy to follow instructions. I cut the recipe back to 2 eggs and the herbs were a bit overpoering - This may have been my fault not the recipe. Next time I will cut back more on the herbs than the downsized omelette calls for. Served with leftover oven fried potatoes with mixed peppers and a small ham steak and 16 grain toast. Thanks Polar bear for a nice brunch