French Herb Omelette
A softly folded omelette with chives and parsley.
Method
- 01
Step 1
Beat eggs with salt, pepper and herbs until no strands of white remain.
- 02
Step 2
Warm butter in a 20 cm nonstick skillet over medium-low heat without browning.
- 03
Step 3
Add eggs and stir rapidly with a silicone spatula while shaking the pan.
- 04
Step 4
When soft curds form, stop stirring and let the base set; cook until the egg mixture reaches 71°C.
- 05
Step 5
Tilt the pan, fold the omelette into thirds and slide onto a warm plate.
Nutrition
Estimated per 1 of 1 servings from USDA SR Legacy (2018) ingredient values, not laboratory-tested. Three eggs assumed large=150 g edible egg; all 15 g butter included. Count/spoon masses are assumptions; no cooking-yield or nutrient-retention factors. Full ingredient IDs and grams are in recipe-nutrition-mappings.json.
Editorial recipe. Preparation may vary by region; not independently kitchen-tested.
Source: BestFoodBook original editorial recipe; not kitchen-tested