Fines Herbes Omelet à la Jacques Pepin

After you taste the flavorful, fresh herbs in this simple yet sublime omelet, you’ll know why the French enjoy omelets so often. if you’ve never made an omelet, watch the video below.

INGREDIENTS

10 large eggs, preferably organic
1/4 teaspoon salt
1/2 teaspoon pepper
1/2 cup loosely packed chopped fresh herbs (1/4 cup parsley, and 1/4 cup combined tarragon, chives and chervil) or fines herbes blend
1 tablespoon canola oil
2 tablespoons unsalted butter

METHOD

Using a fork, beat the eggs, salt and pepper in a bowl until thoroughly mixed. Stir in the herbs.

in a 10-inch nonstick skillet, heat half the oil and butter 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 set up, 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 side, and invert it onto a plate.

Repeat with the remaining ingredients to make a second omelet.

Cut each omelet in half, garnish with a sprinkle of fresh herbs.

SOURCE: Courtesy of New York Times

VIDEO: Jacques Pépin: How to Make an Omelet