Omelette aux Fines Herbes

Ingredients

• 6eggs
• 1 ozunsalted butter
• 1/4 ozchives, finely snipped
• 1/4 ozflat-leaf parsley, finely chopped
• 1/4 ozfresh chervil, finely chopped
• 2 sprigfresh tarragon, leaves only, finely chopped
• 1/2 tspsea salt

Method

1. 1

   Beat the eggs with the salt until the yolks and whites are completely combined and no streaks remain, then stir through the chives, parsley, chervil and tarragon.

2. 2

   Melt the butter in a non-stick pan over medium-low heat until it foams and the foam subsides, but stop well before it browns.

3. 3

   Pour in the eggs and stir constantly with the flat of a fork, shaking the pan, until you have a mass of small soft curds. Then stop, and let the base set for a few seconds.

4. 4

   Tilt the pan away from you, fold the far edge over with the fork, then roll the omelette onto a warm plate so it lands seam-side down. The centre should still be soft.