Recipes Breakfast + Brunch Eggs Fines Herbes Omelet Be the first to rate & review! 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 By Jacques Pépin Jacques Pépin Instagram Jacques Pépin is a legendary French chef and longtime contributor to Food & Wine. Known for his work at New York City's Le Pavillon and his own restaurant La Potagerie, Pépin was also a culinary leader at Howard Johnson's, the World Trade Center, and the French Culinary Institute. Food & Wine's Editorial Guidelines Updated on July 1, 2015 Print Rate It Share Share Tweet Pin Email Total Time: 10 mins Yield: 2 Ingredients 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 Directions 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. Rate it Print