Recipes · Snacks & breakfast
Herb Omelet
AI-written · not yet kitchen-tested
A good omelet needs the right pan and medium heat: three eggs are just right for a 10-inch (24 cm) skillet, while a bigger pan makes it thin and dry. The herbs must be dry or they water down the egg, and the omelet is folded rather than flipped.
Herb Omelet
This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.
Ingredients
Method
- Rinse the parsley, chives and dill, pat them very dry and chop them finely. Wet herbs water down the egg.
- For the first omelet, whisk 3 eggs with 1 tablespoon of milk, a pinch of salt and a little pepper in a bowl with a fork for about 20 seconds, until yolks and whites are combined. It should not turn foamy.
- Warm a 10-inch (24 cm) non-stick skillet over medium heat, add 10 g of butter and wait until it foams but has not browned. Pour in the eggs and let them set for 20 seconds without stirring.
- Push the set edges toward the center with a spatula and tilt the pan so the liquid egg runs to the edge. After about 1 to 1 1/2 minutes, when the surface only looks slightly wet and glossy, sprinkle half of the herbs over one half.
- Fold the omelet by flipping the empty half over the herbs with the spatula, then slide it onto a warmed plate with a quick motion. Make the second omelet the same way with the remaining 3 eggs, butter and herbs.
Tip: The number of eggs depends on the pan: an 8-inch (20 cm) skillet takes 2 eggs per omelet, an 11-inch (28 cm) skillet takes 4.
Tip: The egg keeps cooking on the plate. Fold it while the center still looks glossy and the omelet stays tender inside.