Ingredients
- 3 eggs
- 1 teaspoon chopped fresh tarragon
- 1 teaspoon chopped fresh chives
- 1 teaspoon chopped fresh chervil or parsley Pinch each of salt and freshly ground pepper
- 1/2 tablespoon butter
Preparation
Step 1
1. In a bowl, beat the eggs with the chopped herbs, salt, and pepper until just blended.
2. Melt the butter in a 7- to 8-inch nonstick omelet pan over medium-high heat.
3. Add the egg mixture to the pan and rapidly and constantly stir it with a wooden spoon or silicone spatula. If you can, gently shake the pan at the same time. When the eggs are nearly set but with a little liquid still remaining (you will see the bottom of your pan as you stir), stop stirring and shake the pan for a couple of seconds, making sure that the bottom of the pan is completely covered by the egg. At this point the eggs should be set, yet still moist. Stop shaking the pan and allow the bottom of the omelet to firm slightly, 4 to 5 seconds. (After making several omelets, you will be able to stir and shake the pan simultaneously.)
4. Fold the omelet into thirds by lifting the handle and tilting the pan at a 30-degree angle. With the back of the spoon or spatula, fold the portion of the omelet nearest the handle toward the center of the pan. Gently push the omelet forward in the pan so the unfolded portion rises up the side of the pan. With the pan now flat on your cooking surface, fold this portion back into the pan, overlapping the first fold. Grasping the handle of the pan from underneath, turn the omelet out onto a serving plate so it ends up folded side down. Serve immediately.