Fine herbs omelette

Whether you're looking for a quick, healthy breakfast before work or a lazy Sunday brunch, this omelette will work for you. No need to over-complicate things, just mix fresh herbs through the eggs and enjoy with crusty bread.

  • 10 mins preparation
  • 10 mins cooking
  • Serves 4
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Fines herbs omelette
  • 12 eggs
  • 2 tablespoon finely chopped fresh curly parsley
  • 2 tablespoon finely chopped fresh chervil
  • 2 tablespoon finely chopped fresh chives
  • 1 tablespoon finely chopped fresh tarragon
  • 1/3 cup (80ml) water
  • salt and white pepper
  • 20 gram butter
  • 1 tablespoon olive oil


Fines herbs omelette
  • 1
    Combine the eggs, herbs, water, salt and pepper in a large bowl; beat lightly.
  • 2
    Heat a quarter of the butter and 1 teaspoon of the oil in a small frying pan. When the butter is just bubbling, add a quarter of the egg mixture to the pan; cook over medium heat, tilting pan, until egg is just set. Tilt pan backward; fold front half of omelette over. Cook for 30 seconds then carefully slide omelette onto plate.
  • 3
    Repeat with remaining butter, oil and egg mixture, wiping out the pan after each omelette.


This recipe must be made just before serving. Not suitable to freeze. Not suitable to microwave.