Herbed French Omelette

Herbed French Omelette

A classic French omelette, incredibly soft and tender, filled with fresh herbs, and served alongside sweet roasted cherry tomatoes and crusty bread.

Dietary

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Ingredients

Instructions

  1. Preheat your oven or a small toaster oven to 400°F (200°C). Toss the cherry tomatoes with 1/2 teaspoon olive oil and a pinch of salt and black pepper. Roast for 8-12 minutes, or until softened and slightly burst.
  2. While tomatoes roast, crack eggs into a bowl. Add milk or cream, 1/8 teaspoon salt, and a pinch of black pepper. Whisk vigorously with a fork until just combined and slightly frothy, but not foamy. Stir in chopped mixed fresh herbs.
  3. Heat a small (8-inch) non-stick skillet over medium-high heat. Add butter and swirl to coat the pan as it melts. Once the butter foams and then subsides (before it browns), pour in the egg mixture.
  4. Let the eggs cook undisturbed for about 30 seconds until the edges just begin to set. Then, gently push the cooked egg from the edges towards the center of the pan with a rubber spatula, tilting the pan to allow uncooked egg to flow underneath. Continue this process until most of the egg is softly set but still moist and creamy on top, about 2-3 minutes total.
  5. Once almost set, stop stirring. If desired, sprinkle a little extra fresh herbs. Gently fold one-third of the omelette over the center, then flip the entire omelette onto a warm plate. It should be cylinder-shaped or folded into thirds.
  6. Serve the herbed French omelette immediately with the roasted cherry tomatoes and a slice of crusty bread. Season with salt and black pepper to taste.

Notes

The key to a perfect French omelette is gentle heat and continuous movement of the eggs until they are mostly set. Use a non-stick pan that isn't too large.

Nutrition (per serving)