Fines Herbes Omelet

Cooking legend Jacques Pépin whisks his eggs with a fork as they cook to lighten them and form small curds for a soft, creamy omelet. Slideshow: More Omelet Recipes 

Total Time:
10 mins


  • 5 large eggs

  • 2 tablespoons minced parsley

  • 1 tablespoon minced tarragon

  • 1 tablespoon minced chives

  • 1/4 teaspoon kosher salt

  • 1/4 teaspoon pepper

  • 1 tablespoon unsalted butter

  • 1 1/2 teaspoons canola oil


  1. In a bowl, beat the eggs with the parsley, tarragon, chives, salt and pepper until light. In a 10-inch nonstick skillet, heat the butter and oil until the butter begins to foam. Add the eggs and cook over moderate heat, shaking the pan and stirring constantly with a fork, until tiny curds form and the eggs begin to set. Stop stirring and allow the eggs to cook undisturbed for 1 minute. Shake the skillet to loosen the omelet and, using a rubber spatula, fold one-third of the omelet over the center. Tilt the skillet and turn the omelet out onto a large plate, folding it over itself as you release it from the pan. Cut the omelet in half and serve immediately.

Suggested Pairing

Pair this simple omelet with a creamy, fruit-forward Chardonnay-based Champagne.

Related Articles