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Dinner for One: Omelette aux Fines Herbes

October 26, 2011

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
  1. Whip the eggs in a bowl intensely until you have completely broken up the whites and yolks.
  2. Mix in the herbs into the eggs along with salt and pepper.
  3. 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.
  4. 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.
  5. Drizzle with a little bit of extra virgin olive oil and enjoy!
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