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2-3 large eggs

1 tablespoon minced fresh herbs: parsley, chives, tarragon

1/8 teaspoon kosher salt

Freshly ground white pepper to taste

½ tablespoon unsalted butter




Beat the eggs together with the fresh herbs, salt and pepper in a small bowl.


Preheat a skillet over medium heat and melt the butter, tilting the pan to completely cover the bottom with fat.


Pour in the eggs and gently stir them with one hand while shaking the pan with your other hand.  When the eggs are almost set, stop stirring, making sure the bottom of the pan is covered.  Give the eggs 5-10 seconds to firm on the bottom.  Tilt the pan away from you.  With the spoon, fold the omelet halve nearest the handle toward the middle.  As the omelet curves into the other side of the skillet use the back of the spoon to fold the far side of the omelet toward the middle.


Reverse your hold on the skillet so your fingers are folded up facing you, and carefully reverse the folded omelet in the skillet onto a plate.