Omelette Aux Fines Herbes

Preparation info

  • Difficulty

    Easy

Appears in

Craig Claiborne’s Kitchen Primer

Craig Claiborne’s Kitchen Primer

By Craig Claiborne

Published 1969

  • About

Method

One of the best-known omelets is called aux fines herbes. The classic fines herbes are parsley, tarragon, chives, and chervil. They are chopped in equal quantities and either stirred into the eggs before the omelette is made or sprinkled in the center of the omelette before it is folded. Use about 1 tablespoon of the combined herbs (chervil is comparatively rare in this country so use any combination of the four herbs available) for each omelette.