Omelette Aux Fines Herbes Recipes

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FINES HERBS OMELETTE



Fines Herbs Omelette image

Provided by Ina Garten

Yield 1 serving

Number Of Ingredients 11

1/2 tablespoon medium chopped fresh Italian parsley
1/2 tablespoon medium chopped fresh chervil
3/4 tablespoon thin sliced fresh chives
1/2 teaspoon thin sliced fresh tarragon
2 extra-large eggs
2 tablespoons milk
Pinch kosher salt
1/8 teaspoon freshly ground black pepper
1 tablespoon extra-virgin olive oil
2 ounces plain goat cheese
2 ounces roasted red peppers, julienned

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.

OMELETTE AUX FINES HERBES



Omelette aux fines herbes image

The original, and best, simple Sunday supper for one.

Provided by Rebecca Rauter

Categories     Mains     Jamie Magazine     Eggs     French     Meals for one     One-pan recipes

Time 10m

Yield 1

Number Of Ingredients 3

2 large free-range eggs, at room temperature
a few sprigs of mixed herbs, such as chives, tarragon, chervil and parsley
1 large knob of butter

Steps:

  • Break the eggs into a bowl and whisk lightly with a fork. Chop and add the herbs and season with sea salt and black pepper.
  • Heat the butter in a 23cm non-stick or cast-iron pan over a medium-high heat until foaming.
  • Once the foam dies down, pour in the egg mixture and gently shake the pan to distribute. Cook for 20 seconds or so, until it begins to bubble, then draw it into the centre with a wooden spoon and shake the pan again to redistribute the uncooked egg.
  • Cook the omelette until the base is set, but it is still slightly runny in the middle (unless you don't like that).
  • Remove the pan from the heat and fold 2 sides into the middle. Shake the pan so the edges roll together then turn the omelette onto a plate, folding it over in the process. Serve with crusty bread.

Nutrition Facts : Calories 409 calories, Fat 29.7 g fat, SaturatedFat 13.7 g saturated fat, Protein 18.1 g protein, Carbohydrate 16.7 g carbohydrate, Sugar 1.3 g sugar, Sodium 0 g salt, Fiber 0 g fibre

FRENCH OMELETTE WITH FINES HERBES RECIPE



French Omelette With Fines Herbes Recipe image

A classic French omelette has a smooth, silky exterior with little to no browning that cradles a tender, moist, soft-scrambled interior. The technique for making one is something every cook should learn-as long as you know these key steps, it's easy. This version is flavored with minced fresh herbs, like parsley, chives, and tarragon.

Provided by Daniel Gritzer

Categories     Entree     Brunch     Breakfast     Lunch     Breakfast and Brunch

Time 5m

Yield 1

Number Of Ingredients 4

3 large eggs
Large pinch minced delicate fresh herbs (about 1 tablespoon; 2g), such as some combination of parsley, tarragon, chives, and chervil
Kosher salt and freshly ground white or black pepper
1 tablespoon (15g) unsalted butter

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.)

Nutrition Facts : Calories 327 kcal, Carbohydrate 2 g, Cholesterol 590 mg, Fiber 0 g, Protein 19 g, SaturatedFat 12 g, Sodium 531 mg, Sugar 1 g, Fat 27 g, ServingSize Serves 1, UnsaturatedFat 0 g

OMELET WITH FINES HERBES



Omelet with Fines Herbes image

Provided by Alex Guarnaschelli

Time 20m

Yield 1 omelet

Number Of Ingredients 10

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.

OMELETTES AUX FINES HERBES



Omelettes Aux Fines Herbes image

This recipe supposedly comes from Le Cordon Bleu Paris. The eggs should be light and this might take a little practice. Enjoy!!

Provided by Broke Guy

Categories     Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

12 eggs
5 ounces butter, clarified divided
4 sprigs fresh chervil
4 sprigs fresh tarragon
4 sprigs fresh chives
4 sprigs fresh parsley
salt & freshly ground black pepper, to taste

Steps:

  • Pick the leaves off of the sprigs and chop the ends off of the chives. Blanch in boiling water and then into ice-cold water. Using a kitchen dish towel, squeeze out the excess water. Chop the spices finely and then divide into 4 piles. Set aside.
  • Using 1 oz of melted butter and 4 warm plates, portion the butter onto each plate and then season lightly with salt and black pepper. Set aside in a warm place.
  • In a mixing bowl, break 3 eggs and whisk well. Season with salt and black pepper. Mix in one of the piles of herbs.
  • Heat an omelette pan with 1 oz of butter over medium heat. When hot enough, pour the egg mixture into the pan and stirring gently with a fork, lift the sides of the omelette to allow the uncooked egg to flow underneath. The omelette, when ready, should be just firm and not very brown.
  • Once the eggs are ready, give the pan a quick shake and then turn it vertical over the plate. Use the fork to guide the omelette onto the plate and to quickly fold it over in the classic fold (onto itself). Use a clean dish towel to press the omelette gently to the plate.
  • For the remaining three omelettes, return to step 3 and repeat. Serve each omelette immediately upon completion.

Nutrition Facts : Calories 469, Fat 43, SaturatedFat 22.9, Cholesterol 634.2, Sodium 466.6, Carbohydrate 1.2, Sugar 0.6, Protein 19.2

OMELETTE AUX HERBES



Omelette aux Herbes image

Categories     Appetizer     Brunch     Side     Hanukkah     Ramadan     Chard

Yield 4 to 6 servings

Number Of Ingredients 5

1/2 pound baby spinach, Swiss chard, or beet greens
1/2 cup mixed chopped fresh mint, sage, marjoram, cilantro, parsley, and/or dill
10 large eggs
1 teaspoon salt, or to taste
2 tablespoons olive oil for frying

Steps:

  • Preheat the oven to 350 degrees.
  • Wash and dry the greens and herbs thoroughly. Save a sprig or two of the herbs for garnish. Put the rest in a food processor, and pulse until the greens and herbs are finely chopped, but not puréed. You can also mince them, and then grind them with a large pinch of salt in a mortar and pestle. The goal is to extract the juices from the greens.
  • Beat the eggs in a medium bowl with 3 tablespoons water and the teaspoon of salt. Then gently fold the greens into the eggs. The mixture should be a vivid shade of green.
  • Heat a thin film of olive oil in a large ovenproof skillet over low heat. Add the beaten eggs, and cook just a minute or so, to brown the bottom a bit. Then put the pan in the oven, and cook for about 10 minutes, until set. Put a plate the size of the skillet on top of the eggs, flip, and then slide the top side onto a platter and serve, sprinkled with some more herbs; or serve the omelet straight from the pan.

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