Fresh Herbs Omelet

By Martha Rose Shulman

Updated Dec. 13, 2022

Fresh Herbs Omelet
Andrew Scrivani for The New York Times
Total Time
About 10 minutes
Rating
5(57)
Comments
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This is called a “fines herbes” omelet in France, and usually contains finely minced parsley and chives, sometimes tarragon or chervil as well. The herbs should be sweet ones rather than bitter or sharp; basil, mint, and dill would also work. This is a classic French rolled omelet, served hot, right out of the pan, an utterly satisfying quick meal. The classic French omelet is made with butter, but in the Mediterranean a healthier version is made with olive oil. Use a nonstick pan for this.

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Ingredients

Yield:2 rolled omelets, serving 2
  • 4large or extra-large eggs
  • Salt and freshly ground pepper
  • 1tablespoon plus 1 teaspoon milk
  • 3tablespoons minced chopped herbs, such as parsley, dill, chives, tarragon, chervil, basil, mint (use no more than 3)
  • 1tablespoon plus 1 teaspoon extra virgin olive oil
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

251 calories; 20 grams fat; 5 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 15 grams protein; 326 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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 ⅛ teaspoon salt), and 2 teaspoons milk. Whisk half the herbs into the eggs and mix well.

  2. Step 2

    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.

Ratings

5 out of 5
57 user ratings
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Comments

Anne

I add fish sauce to almost all my egg dishes but particularly to omelets. Adds a subtle umami flavor. Especially wonderful with ramps, leeks, scallions, and herbs.

Mary

I used basil, parsley and dill. The dill was very tasty.

Anne

I add fish sauce to almost all my egg dishes but particularly to omelets. Adds a subtle umami flavor. Especially wonderful with ramps, leeks, scallions, and herbs.

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