French Herbed Omelette Recipes

FRENCH OMELETTE WITH FINES HERBES RECIPE

Steps:

• In a medium bowl, beat eggs with a disposable plastic or reusable wooden fork just until last traces of white are mixed in; mix in herbs and season with salt and pepper.
• In a perfectly unscratched 8-inch nonstick skillet, melt butter, swirling over moderate heat, until fully melted and foamy but not browned. Add eggs and stir rapidly with fork, tines up, while shaking pan to agitate eggs; make sure to move fork all around pan to break up curds and scrape them from bottom of skillet as they form. Stop stirring as soon as eggs are very softly scrambled and creamy (but still loose enough to come together into a single mass), 1 to 2 minutes.
• Using fork, gently spread egg in an even layer around skillet and scrape down any wispy bits around the edges. The top surface should be loose and creamy, but if it looks too liquid and raw, cook undisturbed for another few seconds. (If it still flows, you can swirl skillet to send loose egg to the edges, where it will set more quickly.)
• Remove from heat, tilt skillet up by its handle, and, using fork, gently roll omelette down over itself until it is nearly folded in half. Using fork, push omelette to edge of skillet so that lower edge of egg begins to just barely overhang; use fork to fold overhanging edge of egg up, closing the omelette.
• Hold skillet right over plate and turn omelette out onto it. It should be almond- or cigar-shaped, with the seam on bottom; if it's not, lay a clean kitchen towel over it and use your hands to adjust its shape and position, then remove towel. Serve. (To make another omelette, wipe any eggy bits out of skillet and repeat.)

FINES HERBS OMELETTE

Steps:

• To make the Fines Herbs, combine the parsley, chervil, chives and tarragon in a small bowl and set aside.
• Break the eggs into a small bowl, and then add the milk, 2 tablespoons Fines Herbs, salt and pepper and whisk with a fork.
• Preheat an 8-inch nonstick saute pan over medium hot heat and swirl the olive oil into the pan. Pour in the egg mixture and swirl it in the pan. For a few seconds, gently stir the egg mixture with a heat resistant rubber spatula (as if you were going to make scrambled eggs) and then swirl the eggs in the pan to make a nice round appearance. Reduce the heat to avoid any color or scorching. Continue cooking for about 1 minute. The eggs will be set on the bottom, but slightly liquid on top.
• Flip the omelet, and remove it from the heat. Crumble the goat cheese over the center of the omelet and top it off with the roasted peppers. Tri-fold the omelet and plate immediately.

FINES HERBES OMELET

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.

THE FRENCH OMELET

Steps:

• The most practical tool for making an omelet is a table fork. Combine eggs, water, and salt in a bowl and briskly whisk with fork just until yolks and whites are thoroughly blended.
• One secret to a light, fluffy omelet is not overmixing. Stop whisking when eggs drip smoothly and cohesively from fork tines. If eggs are room temperature, yolks and whites will combine more readily.
• Whisk in cubed butter and herbs. The combination complements the flavor of the eggs instead of overpowering it: Unsalted butter adds a creamy richness, while tender herbs add freshness.
• Place a 10-inch nonstick skillet over medium-high heat 30 seconds. Add remaining butter and melt, swirling to coat pan. Add egg mixture and cook, undisturbed, until edges begin to set, about 10 seconds.
• Holding fork flat, stir eggs thoroughly in a figure-eight pattern with one hand while shaking skillet back and forth with the other. Keep incorporating set edges into runny center. This takes just 25 to 30 seconds.
• Turn off heat while eggs still look slightly wet. Tilt skillet away from you until omelet slides up far edge. Loosen side of omelet nearest you and roll with fork 2 or 3 times toward center.
• After folding far edge of omelet into center as well, press down gently to seal with fork. Invert, seam side down, onto a warm plate. The residual heat in the omelet will cook it a bit more.
• The added value of a warm plate: If you want to serve two, your first effort will keep nicely while you make another. Then season with pepper, sprinkle with remaining herbs, and serve immediately.

ULTIMATE FRENCH OMELETTE

Steps:

• Get everything ready. Warm a 20cm (measured across the top) non-stick frying pan on a medium heat. Crack the eggs into a bowl and beat them with a fork so they break up and mix, but not as completely as you would for scrambled egg. With the heat on medium-hot, drop one knob of butter into the pan. It should bubble and sizzle, but not brown. Season the eggs with the parmesan and a little salt and pepper, and pour into the pan.
• Let the eggs bubble slightly for a couple of seconds, then take a wooden fork or spatula and gently draw the mixture in from the sides of the pan a few times, so it gathers in folds in the centre. Leave for a few seconds, then stir again to lightly combine uncooked egg with cooked. Leave briefly again, and when partly cooked, stir a bit faster, stopping while there's some barely cooked egg left. With the pan flat on the heat, shake it back and forth a few times to settle the mixture. It should slide easily in the pan and look soft and moist on top. A quick burst of heat will brown the underside.
• Grip the handle underneath. Tilt the pan down away from you and let the omelette fall to the edge. Fold the side nearest to you over by a third with your fork, and keep it rolling over, so the omelette tips onto a plate - or fold it in half, if that's easier. For a neat finish, cover the omelette with a piece of kitchen paper and plump it up a bit with your fingers. Rub the other knob of butter over to glaze. Serve immediately.

FRESH HERBS OMELET

Steps:

• Break 2 eggs into a bowl and beat with a fork or a whisk until frothy. Add salt and freshly ground pepper to taste (about 1/8 teaspoon salt), and 2 teaspoons milk. Whisk half the herbs into the eggs and mix well.
• Heat an 8-inch nonstick omelet pan over medium-high heat. Add 2 teaspoons of the olive oil. When the oil feels hot when you hold your hand above it, pour in the eggs, scraping every last bit into the pan. Swirl the pan to distribute the eggs evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. As soon as the eggs are set on the bottom, jerk the pan quickly away from you then back towards you so that the omelet folds over on itself. Tilt the pan and roll out onto a plate. Repeat with the remaining eggs and herbs, and serve.

FRENCH HERBED OMELETTE

Steps:

• Beat the eggs, pepper and salt in a bowl.
• Stir in the herbs.
• Heat 1 teaspoon each of the oil and butter in a nonstick frying pan over high heat.
• When the oil and butter are hot, add half the egg mixture.
• Stir it continuously with a fork while shaking the pan for about 2 minutes to create small curds.
• 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.
• Roll the omelet by bringing together 2 opposite edges.
• Invert in a plate.
• Repeat process using remainder of ingredients to create a second omelette.
• Serve immediately, half an omelet per person.

FRENCH OMELET WITH FRESH HERBS

Steps:

• Whisk together the eggs, water, and salt. Heat a well-seasoned (or nonstick) 8-inch skillet over high heat, about 30 seconds.
• Add the butter. It should bubble but not smoke or burn. (If it does burn, wipe out the butter and start over.) Swirl the butter around the pan and immediately pour in the eggs. When the eggs begin to turn opaque around the edges, use a heatproof plastic spatula to pull the cooked eggs away from the sides of the pan. Swirl the pan to fill in the opening with the uncooked eggs. Reduce the heat to medium low. Repeat swirling until the omelet's underside is set all around and the top is still slightly undercooked.
• Fold in one third of the omelet over, away from the handle side of the pan. Using a spatula, loosen the bottom of the omelet. Holding the pan with your palm under the handle, slide the unfolded edge onto a plate. As it slides off the edge of the pan, use the edge of the pan to help flip the 2/3 folded portion over the unfolded 1/3 portion on the plate. You'll form a roll with the seam on the bottom side. Garnish with chopped fresh herbs and serve immediately.

CLASSIC FRENCH OMELETTE

Steps:

• Crack eggs into a medium bowl. Use a fork to whisk until thoroughly combined, about 1 minute; stir in a pinch of salt and a few grinds of pepper. To make clarified butter: In a small saucepan, melt 8 tablespoons (1 stick) unsalted butter over medium heat and bring to a simmer, 5-7 minutes. As white foam collects on the surface, skim off with a small ladle or spoon and discard; these are the milk solids. Reduce heat to medium-low and continue skimming until the butter is clear. Pour the clarified butter through a cheesecloth-lined strainer to catch the smaller milk solids, and set aside. (Note: Clarified butter has a higher smoke point than regular butter, allowing for cooking at higher temperatures. Clarified butter can be stored in an airtight container in the refrigerator for several months.)
• Heat a 10-inch nonstick sauté pan over medium heat. Add 1 tablespoon clarified butter and swirl to coat to bottom. When the pan is hot, pour in the eggs and begin quickly and gently shaking the pan. While shaking, stir the eggs with a heatproof spatula, using small circular movements to loosen the curds and lightly scramble, about 20 seconds. The constant movement should prevent any part of the eggs from overcooking or taking on color.
• When the eggs are creamy and still only partly cooked, shake the pan to level the omelette. Turn the heat to low. Tilt the pan slightly and begin rolling the omelette: first, loosen the edge closest to the handle, then roll it toward the middle. (The cooked side should show no browning.) When the omelette is half-rolled, run the spatula around the far edge to release the eggs from the pan. Then tilt the pan more sharply and tap it firmly on the stovetop (or a cutting board) to loosen the omelette. Bang on the handle with your free hand to help the far edge begin to roll up; use the spatula as needed to tuck it toward the center of the omelette. Add butter to the pan and let it melt along the exterior of the omelette.
• Gently flip the omelette onto a plate, seam side down. Use your hands or a spatula to gently perfect the shape and tuck in any loose edges. Serve immediately.

CLASSIC FRENCH OMELETTE RECIPE BY TASTY

Steps:

• Add the eggs, water, and salt to a medium bowl. Use a wire whisk or fork to beat until the whites and the yolks are completely combined, with no spots of egg white remaining. The mixture should flow off the whisk evenly. Let sit at room temperature for 10-15 minutes.
• Melt 1 tablespoon of butter in an 8-inch nonstick skillet over medium heat until it starts to foam, but does not brown, about 1 minute. Pour in the eggs. Using a rubber spatula, constantly scrape the bottom of the pan while also moving it in a circular motion to ensure that the eggs cook slowly, forming only small curds, 1-2 minutes. Be sure to scrape the sides of the pan to incorporate the wispy edges back into the center of the omelette. Once the eggs are softly scrambled and look creamy and custardy, 2-3 minutes more, stop stirring and reduce the heat to low. Use the spatula to smooth the surface in an even layer. You can also gently shake the skillet to settle any uncooked egg. The surface should look wet, but not runny.
• Remove the pan from the heat and let sit for 1 minute to ensure the omelette will hold its shape.
• Gently begin to roll up one side of the omelette. Slide ½ tablespoon of butter into the pan to help release the rest of the omelette from the surface. Continue rolling into a cylinder shape, then invert onto a plate, seam-side down.
• Brush the exterior of the omelette with the remaining ½ tablespoon butter. Garnish with chives and flaky salt.
• Serve immediately.
• Enjoy!

CHEESE OMELETTE WITH HERBS

Steps:

• Combine eggs, milk, sunflower seeds, flax seeds, chervil, Italian herbs, garlic, salt, and pepper in a bowl and mix with a fork.
• Heat olive oil in a nonstick skillet over medium heat. Pour in egg mixture. Cook until egg starts to set, about 5 minutes. Sprinkle with dried basil and lay sliced Gouda cheese on top. Cut into 2 halves using a spatula. Fold each omelette in half and turn over. Cook for another minute. Serve garnished with fresh basil.