Go Back Email Link

Fine Herb Omelet

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 1 servings
Author Simply Luxurious


  • 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


  • 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.