Omelette aux Herbes

Ingredients

Eggs

4, large

Fresh parsley

2 tablespoons, finely chopped

Fresh chives

1 tablespoon, finely chopped

Fresh tarragon

1 tablespoon, finely chopped

Salt

to taste

Black pepper

to taste

Unsalted butter

1 tablespoon

Instructions

1. In a medium bowl, whisk the eggs until well beaten and frothy.
2. Add the finely chopped parsley, chives, tarragon, salt, and pepper to the eggs. Mix well until the herbs are evenly distributed.
3. Heat the butter in a non-stick skillet over medium heat until melted and bubbly.
4. Pour the egg mixture into the skillet, tilting the pan gently to spread the eggs evenly.
5. Cook for 2-3 minutes, or until the edges start to set and the bottom is golden brown.
6. Using a spatula, gently lift the edges of the omelette and tilt the skillet to allow the uncooked eggs to flow to the edges.
7. Continue cooking for another 2-3 minutes, or until the omelette is set but still slightly runny in the center.
8. Fold the omelette in half and cook for an additional 1-2 minutes, or until the center is cooked to your desired doneness.
9. Slide the omelette onto a plate and garnish with additional fresh herbs if desired. Serve hot.