Have you ever wondered how chefs can flip an omelet so effortlessly and perfectly in a sauté pan?  Well, I’m still wondering.  However, my failed attempt at flipping did not hinder the final product which completely impressed me.

Last month, Ina Garten shared a recipe for a very simple two egg omelet, yet included ingredients that I don’t often think to use.  Curious, I knew I had to give it a try and did last weekend.

The Fine Herbs Omelet incorporates goat cheese, a classic fresh herb combination and roasted red peppers and let me just say, I was in breakfast heaven savoring every bite along with freshly made scones topped with homemade jam and a hot cup of tea.

Since my flipping didn’t yield the best photogenic results, I had to borrow the image below, but trust me this is a recipe that will be an impressive breakfast-in-bed menu item or something to treat yourself to on a leisurely weekend morning.

-adapted from Barefoot Contessa

Fine Herb Omelet

Simply Luxurious

Print Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings 1 servings

Ingredients

  

• 1/2 tablespoon Italian parsley finely chopped
• 1/2 tablespoon fresh chervil finely chopped
• 3/4 tablespoon fresh chives finely chopped
• 1/2 teaspoon tarragon finely choped
• 2 extra large eggs
• 2 tablespoons milk
• pinch kosher salt
• 1/8 teaspoon black pepper freshly ground
• 1 tablespoon extra virgin olive oil
• 2 ounces plain goat cheese
• 2 ounces roasted red peppers juliienned

Instructions

 

• 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 Herb, salt and pepper and whisk with a fork.
• Preheat an 8-inch non-stick sauté pan medium hot and swirl the olive oil in 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.