Recipe courtesy of Michael Symon
French Omelette with Fines Herbes
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- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 1 omelette
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 625
- Total Fat
- 49 g
- Saturated Fat
- 24 g
- Carbohydrates
- 2 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 42 g
- Cholesterol
- 837 mg
- Sodium
- 692 mg
Everyone should know how to make a classic French omelette. It is one of the first things I teach our young cooks because it takes finesse and technique to do consistently great. This slightly nontraditional version is made on the grill, a fun way to cook your eggs and not hard to master, although you can also prepare it on the stovetop.
- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 1 omelette
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 625
- Total Fat
- 49 g
- Saturated Fat
- 24 g
- Carbohydrates
- 2 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 42 g
- Cholesterol
- 837 mg
- Sodium
- 692 mg
Ingredients
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Directions
- Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium heat.
- Whisk together the eggs with a fork until well combined, then mix in the parsley, tarragon, chives and a pinch of salt. Place a nonstick pan on the grill and add the butter to coat. Add the eggs to the pan and gently move them around with a spatula to form soft curds, making sure to scrape the sides. Once the eggs have covered the bottom of the pan, sprinkle with the Gruyère, remove from the heat and begin to roll the omelette onto a plate. Brush with softened butter and serve.
