Rolled Omelet with Herbs (Omelette aux Fines Herbes) - dummies

Rolled Omelet with Herbs (Omelette aux Fines Herbes)

By Mary Sue Milliken, Susan Feniger, Helene Siegel, Cesare Casella, Jack Bishop, Tom Lacalamita, Heather Dismore, Martin Yan, Dede Wilson, Joan H. Moravek, Kristin Eddy

One of the first things a new cook learns how to make in a French kitchen is a basic rolled omelet. Plain or seasoned with herbs, the perfectly cooked omelet should be puffy and light.

[Credit: ©]
Credit: ©

Preparation time: 10 minutes

Cooking time: 5 minutes

Yield: 2 servings

3 eggs

1 tablespoon finely chopped fresh herbs, such as flat-leaf parsley and chives

Salt and pepper to taste

2 tablespoons unsalted butter

  1. Break the eggs into a shallow soup bowl. Beat with the herbs and salt and pepper. Add 1 tablespoon of the butter, cut into small pieces.

  2. Melt the remaining tablespoon of butter in a small nonstick skillet over medium heat. Swirl the butter around the pan to evenly coat the bottom and sides.

  3. When the butter melts, pour the beaten egg mixture into the hot pan.

    Quickly stir the eggs a couple of times so that they heat quickly. Let the mixture fill the bottom of the pan. Gentle lift the set eggs up from one side of the pan and begin rolling, or turning the omelet over itself, at least 3 times.

  4. Tilt the pan away from you so that the omelet rests along one side of the pan.

    Once the omelet takes its shape and stays rolled, tilt the pan toward you to cook it on the other side. Remove and serve immediately, with garnish of your choice.