Total Time
Prep 2 mins
Cook 30 mins

This is a personal favorite of Jacques Pepin.


  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.
Most Helpful

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!

ellie_ January 23, 2005

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

Bergy December 12, 2004