French Omelette
An herbed, folded omelette with sun-dried tomato and creamy goat cheese nestled inside.
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
- 1 egg
- 1 tbsp milk
- 1 tbsp chopped chives
- 1 tbsp chopped basil
- 1/2 tbsp chopped tarragon
- a pinch sea salt
- a pinch ground pepper
- olive oil for the pan
- 1 tbsp goat cheese, crumbled
- 1 sundried tomato, sliced thinly and oil drained
Instructions
- 1
To a small bowl, add the milk, egg, salt, and pepper. Give it a whisk just until you've got several small bubbles forming (avoid mixing too much and creating large bubbles). Add half of the fresh herbs and give it a gentle stir to combine.
- 2
Add 1 tbsp of olive oil to a small pan (5 inches would be preferable - see note at end). Warm the oil over medium heat, and give it a swirl around the pan so that it coats the entire bottom of the pan and a little bit along the sides of the pan.
- 3
Pour the egg mixture into the center of the pan. Now swirl the pan around so that the egg batter goes to the edges of the pan. Use a rubber spatula to gently push extra egg batter to the edges of the pan, taking care not to scrape the pan but rather gently nudge the batter to spread out.
- 4
Once the egg batter looks like it's set on the bottom and is starting to bubble up a bit, lift the pan up and tilt it to one side to slide the egg onto an awaiting (large) spatula. Use the spatula to flip the egg onto its other side into the pan. Move the pan back over to the heat onto low heat.
- 5
Add the crumbled goat cheese and sun-dried tomato slices onto the center of the omelette, like you would for a burrito. Use your rubber spatula to gently fold one side of the omelette over, then fold the omelette one more time over itself. You're essentially folding the omelette into thirds, like a letter. Serve immediately, garnished with the remaining fresh herbs.