Rolled Fines-Herbes Omelet

Omelette aux Fines Herbes

Preparation info

    • Difficulty


Appears in

Simple French Food

By Richard Olney

Published 1974

  • About


  • 3 eggs
  • 1 tablespoon finely chopped parsley, chervil, and chives in equal quantities plus 3 or 4 leaves of finely chopped tarragon
  • Salt, pepper
  • 2 tablespoons cold butter


    Break the eggs into a soup plate, add herbs, seasonings, and 1 tablespoon of the butter, cut into small pieces. While the pan, containing the other piece of butter, is heating over a high flame, beat the eggs lightly with a fork—just enough to combine yolks and whites. Turn the pan, tilted, in all directions in order to evenly coat the sides and bottom with butter, and the moment the butter has stopped foaming and the slightly nutty odor of brown butter is perceptible, pour in the eggs, stir rapidly (without scraping the tines of the fork against the bottom of the pan)—a couple of turns only—to disperse the heat through the mass, and gently lift the edge of the omelet with the tines of the fork at two or three points successively, tilting the pan at the same time to permit as much liquid egg as possible to run beneath. Start rolling it immediately, easing the edge nearest you over with the side of the fork (it will not actually “roll”; a turn and a half is all that is necessary). Tip the pan sharply, cradling the omelet at the far side, press the outer edge of the omelet against the rolled mass with the tines, hold the still tilted pan for another three or four seconds over the direct flame to lightly color the underside, and turn it out onto a warm (but not hot) plate, either by inverting the pan or, holding it in its tilted position, by encouraging the omelet with the back of the fork to roll over, colored underside up. You may, if you like, lend it gloss by dragging a piece of butter across the surface.