Directions
- 1Beat the eggs with salt, pepper and herbs in a bowl with a fork until well-combined.
- 2Melt the butter over high heat in an 8-inch nonstick skillet. Swirl the butter in the pan and when it is foaming, add the eggs.
- 3Holding the fork flat, stir the eggs as fast as you can while shaking the pan with your other hand.
- 4Continue without stopping to shake and stir at the same time so the eggs coagulate uniformly.
- 5Incline your pan forward so most of the eggs gather toward the far end of the pan as they set. Now stop stirring while the eggs are still moist in the center.
- 6Using your fork, bring the thin lip of the omelet over toward the center of the omelet.
- 7Fold the far lip back toward the center of the omelet, meeting the other lip.
- 8Press with the flat of the fork to make sure the omelet comes to a point at each end.
- 9While holding the serving plate in your left hand, first bang the far end of the pan gently so the omelet pulls together against the edge of the pan. Then invert the omelet onto the plate and serve immediately.
Ingredients
- 3 large eggs
- 2 tablespoons butter
- 2 tablespoons fines herbes mixture (parsley, chervil, tarragon and chives)
- 1 dash salt
- 1 dash freshly ground black pepper
Equipment
8-inch nonstick skilletforkbowlknifeplate
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