French · Brunch
Fresh Herb Rolled Omelette
Omelette aux Fines Herbes
The Parisian breakfast standard, a rolled French omelette folded around a fresh tarragon, chervil, chives and parsley herb blend.
$
5 minsPrep
10 minsCook
15 minsTotal
MediumLevel
Nutrition per serving
520Calories
18gProtein
38gFat
28gCarbs
1gSugar
2gFiber
580mgSodium
185mgChol
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Instructions
1
Prep
Finely chop tarragon, chervil, chives, and parsley; divide into four portions (two per omelette). You will make two omelettes in succession. For the first omelette, crack 3 eggs into a bowl, add 1 tsp cream, 0.25 tsp salt, 0.1 tsp white pepper, and half the herb blend for that omelette. Beat with a fork 30 seconds until just combined without aerating. Repeat with remaining 3 eggs and ingredients for the second omelette.
2
Saute
Heat 25g butter in a 22cm non-stick pan over medium-high heat until foaming and nut-scented. Pour in the first batch of eggs, let set 5 seconds, then pull cooked edges toward centre while tilting the pan so raw egg flows outward. Repeat 30 seconds until surface is just set but glossy and slightly wet. Transfer to a warm plate. Repeat the process with the remaining 25g butter and second batch of eggs.
3
Wrap
Off heat, scatter remaining herbs over one half of each omelette. Tilt the pan away from you, fold the far edge over the middle, then roll the near edge over to form a tight cigar shape.
4
Toast
Butter both sourdough slices and toast in a dry pan over medium heat 1 to 2 minutes per side until deep golden. While bread toasts, whisk 2 tsp olive oil and 0.5 tsp lemon juice with a pinch of salt, toss with 80g baby leaves.
5
Plate
Slide each omelette seam-side down onto warm plates. Serve each with buttered toast and dressed baby leaves alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6 large eggs
- 66g (2.3 oz) unsalted butter
- 1 tsp fresh tarragon
- 1 tsp fresh chervil
- 2 tsp fresh chives
- 2 tsp flat-leaf parsley
- 2 tsp heavy cream
- 0.5 tsp sea salt
- 0.2 tsp white pepper
- 2 thick slices sourdough bread
- 80g (2.8 oz) baby leaves or watercress
- 2 tsp extra virgin olive oil
- 0.5 tsp lemon juice