Omelet with Fines Herbes

By mirandavoegeli

Ingredients

• 3 large eggs
• 2 tablespoons milk
• 2 tablespoons unsalted butter, plus more for brushing
• 3 tablespoons shredded cheddar
• 2 teaspoons mixed chopped parsley, tarragon and chives, plus more for garnish
• Salt and freshly ground pepper

Details

Servings 1
Adapted from foodandwine.com

Preparation

Step 1

In a bowl, beat the eggs and milk. In a nonstick skillet, melt the butter over moderate heat. Add the eggs and cook just until set at the edge, 30 seconds. Tilt the skillet slightly and lift the edge of the omelet to let the runny eggs seep underneath; repeat on the opposite side. Reduce the heat to low. Sprinkle the cheese and herbs on the eggs and season with salt and pepper. Cook until just barely runny, 1 minute. Fold into an omelet and roll over onto a plate. Brush with butter, sprinkle with herbs and serve.