French Omelette

Ingredients

• 3 pcsEgg
• 20 gButter
• 3 gParmesan
• 1 gTarragon
• 3 gParsley
• 3 gChives
• 24 gGruyère
• 1.5 gSalt
• 0.5 gPepper

Instructions

1. 1

   Method

   • Prepare all ingredients. Warm a 20 cm non-stick frying pan over medium heat.
   • Crack the eggs into a bowl and beat lightly with a fork; do not beat as much as for scrambled eggs.
   • Mix in the Parmesan, a little salt and pepper.
   • Add one knob of butter (≈10 g) to the hot pan — it should sizzle but not brown. Pour in the eggs.
   • Let the eggs set briefly, then use a wooden fork or spatula to draw the mixture from the edges into the center a few times, creating folds. Repeat until mostly set but still moist on top.
   • When partly cooked, stir a little faster and stop while some egg is still barely runny. Shake the pan to settle the omelette.
   • Tilt the pan away from you, fold the near side over by a third and roll the omelette onto a plate (or fold in half). Place the Gruyère so it melts inside, cover briefly with kitchen paper and shape.
   • Rub the remaining knob of butter (≈10 g) over the omelette to glaze and serve immediately, sprinkled with chopped herbs.