Fines Herbs Omelette

1 serving
  • For the Fines Herbs:
  • 1/2 tablespoon medium chopped fresh Italian parsley
  • 1/2 tablespoon medium chopped fresh chervil
  • 3/4 tablespoon thin sliced fresh chives
  • 1/2 teaspoon thin sliced fresh tarragon
  • 2 extra-large eggs
  • 2 tablespoons milk
  • Pinch kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 tablespoon extra-virgin olive oil
  • 2 ounces plain goat cheese
  • 2 ounces roasted red peppers, julienned
Watch how to make this recipe.
  • 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.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

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    This recipe is featured in:

    Breakfast for Dinner