OMELETTE AUX FINES HERBES
The original, and best, simple Sunday supper for one.
Provided by Rebecca Rauter
Categories Mains Jamie Magazine Eggs French Meals for one One-pan recipes
Time 10m
Yield 1
Number Of Ingredients 3
Steps:
- Break the eggs into a bowl and whisk lightly with a fork. Chop and add the herbs and season with sea salt and black pepper.
- Heat the butter in a 23cm non-stick or cast-iron pan over a medium-high heat until foaming.
- Once the foam dies down, pour in the egg mixture and gently shake the pan to distribute. Cook for 20 seconds or so, until it begins to bubble, then draw it into the centre with a wooden spoon and shake the pan again to redistribute the uncooked egg.
- Cook the omelette until the base is set, but it is still slightly runny in the middle (unless you don't like that).
- Remove the pan from the heat and fold 2 sides into the middle. Shake the pan so the edges roll together then turn the omelette onto a plate, folding it over in the process. Serve with crusty bread.
Nutrition Facts : Calories 409 calories, Fat 29.7 g fat, SaturatedFat 13.7 g saturated fat, Protein 18.1 g protein, Carbohydrate 16.7 g carbohydrate, Sugar 1.3 g sugar, Sodium 0 g salt, Fiber 0 g fibre
FINES HERBES OMELET
A proper French omelet is all about (you guessed it) technique. Luckily, Jacques Pépin is the master. Note that Mr. Pépin cracks eggs on his cutting board, not against the rim of the mixing bowl. (This prevents any bacteria on the surface of the shells from getting into the bowl.) In the pan, Mr. Pépin maintains a kind of Tilt-a-Whirl shaking and spinning and scraping of the pan, keeping the eggs constantly in motion.
Provided by Jacques Pepin
Categories brunch, quick, main course
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Using a fork, beat the eggs, salt and pepper in a bowl until thoroughly mixed. Stir in the herbs.
- Heat half the oil and butter in a 10-inch nonstick skillet over high heat. When the oil and butter are hot, add half the egg mixture. Stir continuously with a fork, shaking the pan, for about 2 minutes to create the smallest-possible curds. When most of the egg is solid, cook it without stirring for 10 seconds to create a thin skin on the underside.
- Roll the omelet by folding over one side and then the opposite site, and invert it onto a plate. Repeat with the remaining ingredients to make a second omelet. Cut each omelet in half.
Nutrition Facts : @context http, Calories 264, UnsaturatedFat 12 grams, Carbohydrate 2 grams, Fat 21 grams, Fiber 0 grams, Protein 16 grams, SaturatedFat 8 grams, Sodium 328 milligrams, Sugar 1 gram, TransFat 0 grams
OMELET WITH FINES HERBES
Provided by Alex Guarnaschelli
Time 20m
Yield 1 omelet
Number Of Ingredients 10
Steps:
- In a bowl, whisk together the eggs, water, salt, a couple of dashes of hot sauce and a couple of dashes of Worcestershire sauce. Whisk only enough to integrate the eggs. You dont want to whip too much air into them or make them frothy. Put the skillet over medium heat and add the butter. Swirl the butter around as it melts so it coats the whole surface of the pan. When the butter is melted (but not browned), lower the heat and pour in the egg mixture. Use a fork to stir the eggs slightly, as if you were scrambling them. Then, allow the eggs to cook, undisturbed for about 15 to 30 seconds. Sprinkle the herbs over the eggs.
- Lift the handle of the pan up tilting the pan away from you and towards the heat. This tilting should cause the omelet to slide down in the pan a little. Fold the edge closest to you towards the center. Fold the other edge towards the center and tilt the pan over the center of a plate so it lands, seam side down. Serve immediately with buttered toast slices.
FINES HERBS OMELETTE
Provided by Ina Garten
Yield 1 serving
Number Of Ingredients 11
Steps:
- To make the Fines Herbs, combine the parsley, chervil, chives and tarragon in a small bowl and set aside.
- Break the eggs into a small bowl, and then add the milk, 2 tablespoons Fines Herbs, salt and pepper and whisk with a fork.
- Preheat an 8-inch nonstick saute pan over medium hot heat and swirl the olive oil into the pan. Pour in the egg mixture and swirl it in the pan. For a few seconds, gently stir the egg mixture with a heat resistant rubber spatula (as if you were going to make scrambled eggs) and then swirl the eggs in the pan to make a nice round appearance. Reduce the heat to avoid any color or scorching. Continue cooking for about 1 minute. The eggs will be set on the bottom, but slightly liquid on top.
- Flip the omelet, and remove it from the heat. Crumble the goat cheese over the center of the omelet and top it off with the roasted peppers. Tri-fold the omelet and plate immediately.
OMELETTES AUX FINES HERBES
This recipe supposedly comes from Le Cordon Bleu Paris. The eggs should be light and this might take a little practice. Enjoy!!
Provided by Broke Guy
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Pick the leaves off of the sprigs and chop the ends off of the chives. Blanch in boiling water and then into ice-cold water. Using a kitchen dish towel, squeeze out the excess water. Chop the spices finely and then divide into 4 piles. Set aside.
- Using 1 oz of melted butter and 4 warm plates, portion the butter onto each plate and then season lightly with salt and black pepper. Set aside in a warm place.
- In a mixing bowl, break 3 eggs and whisk well. Season with salt and black pepper. Mix in one of the piles of herbs.
- Heat an omelette pan with 1 oz of butter over medium heat. When hot enough, pour the egg mixture into the pan and stirring gently with a fork, lift the sides of the omelette to allow the uncooked egg to flow underneath. The omelette, when ready, should be just firm and not very brown.
- Once the eggs are ready, give the pan a quick shake and then turn it vertical over the plate. Use the fork to guide the omelette onto the plate and to quickly fold it over in the classic fold (onto itself). Use a clean dish towel to press the omelette gently to the plate.
- For the remaining three omelettes, return to step 3 and repeat. Serve each omelette immediately upon completion.
Nutrition Facts : Calories 469, Fat 43, SaturatedFat 22.9, Cholesterol 634.2, Sodium 466.6, Carbohydrate 1.2, Sugar 0.6, Protein 19.2
More about "omelettes aux fines herbes recipes"
OMELETTE AUX FINES HERBES RECIPE | EPICURIOUS
From epicurious.com
Servings 2Author Epicurious
OMELETTE AUX FINES HERBES #RECIPE #100FOOTJOURNEY
From foodfunfamily.com
OMELETTES AUX FINES HERBES – RECIPE WISE
From recipewise.net
OMELETTE AUX FINES HERBES - RECIPES - BACON POWERED
From baconpowered.com
BREAKFAST OF CHAMPIONS: CLAUDE MONET’S OMELETTE AUX FINES …
From theguardian.com
FINES HERBES OMELET RECIPE - FOOD & WINE
From foodandwine.com
OMELETTE AUX FINES HERBES RECIPE #100FOOTJOURNEY
From adayinmotherhood.com
OMELETTE AUX FINES HERBES - MEAL GARDEN
From mealgarden.com
OMELETTE AUX FINES HERBES RECIPE FROM THE HUNDRED …
From thismamacooks.com
RECIPE: OMELETTE AUX FINES HERBES (HERB OMELET)
From bonjourparis.com
FRENCH OMELETTE WITH HERBS - CAROLINE'S COOKING
From carolinescooking.com
FRENCH STYLE: OMELETTE WITH HERBS RECIPE (OMELETTE …
From recipematic.com
OMELETTE AUX FINES HERBES FROM LE GUIDE CULINAIRE BY AUGUSTE …
From app.ckbk.com
OMELETTE AUX FINES HERBES - ELIZABETH PEDDEY MELBOURNE
From elizabethpeddey.com.au
OMELETTE AUX FINES HERBES RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
OMELETTE AUX FINES HERBES - MAITRI'S RECIPES
From maitri.recipes
POULET AUX HERBES FINES: A RECIPE FROM THE FRENCH BARNYARD
From katehillfrance.substack.com
OMELETTE AUX FINES HERBES | ROUXTINE RECIPES
From rouxtinerecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love