Dinner for One: Omelette aux Fines Herbes
Inspired by the New York Times article last week on Jacques Pepin, I started having a hankering for a fluffy French omelet with herbs. On my way back from a day of shopping on Saturday, I rounded up a selection of herbs from the market to whip up an omelet for dinner.
I chopped up a little bit of chive, chervil, flat leaf parsley, and dill. A vigorous whip to three extra large eggs with herbs and into the pan they go. I kept them moving, not stopping for a second. When the eggs come together a few minutes later, I tilt the pan and fold the egg onto itself. Another minute more and I flip it into the plate next to a watercress and herb salad dressed simply with lemon juice and olive oil. This is a satisfyingly simple and elegant dinner, perfect for one.
Omelette aux Fines Herbes
Serves One
- 1/4 cup of chopped herbs (chives, chervil, parsley, dill, etc)
- 3 eggs
- 1 tablespoon butter
- Salt and pepper and olive oil
- Whip the eggs in a bowl intensely until you have completely broken up the whites and yolks.
- Mix in the herbs into the eggs along with salt and pepper.
- Heat a pan on the stove and add the butter. When the butter has melted and is bubbling, add in the eggs and immediately start to move them around with a spatula, breaking up the eggs into small pieces.
- When the eggs begin to set (but not brown!), fold over one side towards the other and cook until the eggs are completely set and then invert onto a plate.
- Drizzle with a little bit of extra virgin olive oil and enjoy!
Sometimes I Crave... 