Omelette aux Fines Herbes

The omelet remains the standby dinner for many accomplished French cooks, and it remains on the menu of many restaurants. Delicious and gorgeous, it’s a bit trickier than a frittata, but considerably faster, and nonstick pans have made it a lot more reliable.

Fresh herbs are a must here; I would say butter is a must also, but I’d rather you made the omelet with olive oil than not at all.

Once you learn how to do this, it will become a