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French Omelette

Simply Luxurious
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Servings 1 serving


  • 2 large or extra large eggs fresh
  • coarse sea salt
  • freshly ground black pepper
  • 1 Tbsp chives - finely chopped
  • 1 Tbsp tarragon - finely chopped
  • 1 Tbsp flat-leaf parsley
  • 2 Tbsp unsalted butter the best quality you can afford - a high butterfat count


  • Place a castiron or non-skillet skillet on the stove at low-medium heat (3 out of 10).
  • While the pan is heating up, whisk the eggs in a liquid measuring cup. Whisk until they are a solid yellow color and a steady stream of yellow runs from the whisk when held above the measuring cup.
  • Chop the fine French herbs of your choice (chives, tarragon, parsely, chervil). Set aside.
  • Place 1 1/2 tablespoons of butter into the warm skillet. Let it melt, but not brown.
  • Pour the whisked eggs into the skillet (10" skillet). Add salt and pepper. With a spatula, gently move the egg around to create a circular shape. Keep gently stirring (do not reach the skillet bottom, but lightly, on the top of the egg, move the uncooked egg around.
  • Add a smidge more of salt and pepper to the egg.
  • Stirring gently, test the edges of the omelette to see if they are capable of being lifted easily from the pan.
  • When most of the omelette is cooked (try not to brown the omelette), but a small bit of the egg is uncooked, begin to gently roll the egg on top of itself (about 1 1/2" - 2 inches at a time. Roll until all of the open-faced part of the omelette is rolled up.
  • Rub the remaining butter on top of the omelette to add a subtle shine and enable the herbs to adhere to the omelette.
  • Gently move the omelette to a plate, sprinkle with the herbs and serve with a croissant, freshly squeezed orange juice and/or tea.