Ingredients
- 1 tsp. minced fresh tarragon
- 1 Tbs. plus 1 tsp. minced fresh chervil
- 2 Tbs. plus 1 tsp. minced fresh chives
- 1 1/8 tsp. kosher salt
- 1/2 tsp. plus 1/8 tsp. freshly ground pepper
- 12 eggs
- 1/4 cup water
- 4 tsp. unsalted butter
- 8 oz. Brie cheese, cut into strips 1/4 in. thick
Preparation
Step 1
In a small bowl, stir together the tarragon, chervil, chives, 1/8 tsp. salt and 1/8 tsp. pepper. Set aside. In a lg. bowl, whick together the eggs, water and the remaining 1 tsp. salt and 1/2 tsp. pepper until frothy. In a 9", nonstick omelette pan over med.-low heat. melt 1 tsp. butter, tilting the pan to evenly coat the bottom. Pour 1/4 of the egg mixture (about 3/4 cup) into the center of the pan and cook for 1 min. Using a rubber spatula, gently push the eggs from the edges of the pan toward the center to create large curds, then gently swirl the pan to evenly distribute the uncooked eggs. Cook for 1 min. more swirling occasionally. Sprinkle 1 Tbs. of the herb mixture over the omelette and cook until the eggs are just set, 2-3 min. more. Lay 1/4 of the cheese on half of the omelette and fold the other side over the top. Gently slide the omelette onto a plate and keep warm in a 200 degree oven. Repeat with the remaining ingredients to cook 3 more omelettes. Serve warm.