Fine Herb Omelet

Aug 06, 2010

 

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 LuxuriousSimply Luxurious
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 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.



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