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Fines Herbes French Omelette

Recipes & Entertaining Ideas

Fines Herbes French Omelette

Marc J. Sievers


One of my favorite dishes to make is a classic French omelette.  In fact, it has become my house meal, what I always serve to guests the first time they visit my home.  French omelettes are easy and really fabulous when they are made with just a handful of fresh ingredients.  My Fines Herbes French Omelette lets the fresh herbs shine while tucked inside a beautifully folded simple French omelette.  It’s the perfect quick weekday meal and a great way to make use of leftover herbs.  Don’t let the technique scare you!  Getting the fold just right does take some practice, but if you take your time (and remember it’s all in the wrist!), you will be whipping up these omelettes in no time.  And I really do mean ‘no time’.  This omelette only takes 30 seconds to cook!  Who doesn’t love a 30-second meal?

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Ingredients (makes 1 omelette, multiply recipe as needed)

  • Eggs –  2, extra-large, at room temperature

  • Sea  Salt – ¼ teaspoon

  • Black Pepper – ¼ teaspoon, freshly cracked

  • Dill  – ¾ teaspoon, finely minced

  • Tarragon - ¾ teaspoon, finely minced

  • Chives - ¾ teaspoon, finely minced

  • Parsley – ¾ teaspoon, finely minced, Italian flat leaf variety

  • Butter  – 1 tablespoon, unsalted


  1. In a small bowl, beat the eggs, salt, pepper and fresh herbs until the yolks and whites are fully incorporated.

  2. Place a 10-inch non-stick frying pan over high heat. Allow the pan to get very hot, but not smoking.

  3. Add the butter and swirl it around to evenly coat the bottom and sides of the pan. Once the butter is completely melted and the foam has started to subside, pour the eggs into the center of the butter (be careful to not let the butter turn brown).

  4. Allow the eggs to sit for just a 5 - 10 seconds before you begin swirling the pan over the heat, until the edges just start to cook and the center of the eggs begin to bubble.

  5. Continue the swirling motion for another 5 - 10 seconds. Once the eggs begin to set and there is just a little bit of wetness in the center, jerk the pan several times back and forth in order to fold the eggs onto itself. The finished omelette will end up in the far lip of the pan.

  6. Grasp the handle of the pan from underneath and rest the far lip of the pan (where the omelette has formed) slightly off-center onto the bottom of a dinner plate.

  7. Gently turn the pan upside down over the plate. The omelette will then drop into position.

  8. Garnish with more salt, pepper and fresh herbs and serve.

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