I’ve made omelets for years and always enjoyed them, actually thought I was doing a pretty good job. Well…along comes Martha (Stewart, of course) with her French Omelet with Herbs recipe. I now realize that my didn’t even come close.
Her recipe is fast and easy, it calls for less water than I was using….
a little more butter, not tons though – it’s not a Barefoot Contessa recipe after all…..
my omelet wasn’t as picture perfect, but it tasted light, fluffy, and divine…..
Ingredients
- 3 large best-quality eggs, preferably room temperature
- 1 teaspoon water
- ⅛ teaspoon coarse salt
- 1 tablespoon unsalted butter, half cut into small cubes
- 1 tablespoon coarsely chopped mixed herbs, such as tarragon, chervil, flat-leaf parsley, and chives, plus more for garnish
- Freshly ground pepper
Instructions
- The most practical tool for making an omelet is a table fork. Combine eggs, water, and salt in a bowl and briskly whisk with fork just until yolks and whites are thoroughly blended.
- One secret to a light, fluffy omelet is not over mixing. Stop whisking when eggs drip smoothly and cohesively from fork tines. If eggs are room temperature, yolks and whites will combine more readily.
- Whisk in cubed butter and herbs. The combination complements the flavor of the eggs instead of overpowering it: Unsalted butter adds a creamy richness, while tender herbs add freshness.
- Place a 10-inch nonstick skillet over medium-high heat 30 seconds. Add remaining butter and melt, swirling to coat pan. Add egg mixture and cook, undisturbed, until edges begin to set, about 10 seconds.
- Holding fork flat, stir eggs thoroughly in a figure-eight pattern with one hand while shaking skillet back and forth with the other. Keep incorporating set edges into runny center. This takes just 25 to 30 seconds.
- Turn off heat while eggs still look slightly wet. Tilt skillet away from you until omelet slides up far edge. Loosen side of omelet nearest you and roll with fork 2 or 3 times toward center.
- After folding far edge of omelet into center as well, press down gently to seal with fork. Invert, seam side down, onto a warm plate. The residual heat in the omelet will cook it a bit more.
- The added value of a warm plate: If you want to serve two, your first effort will keep nicely while you make another. Then season with pepper, sprinkle with remaining herbs, and serve immediately.
For variety, I’ve made omelets adding a few extras. One morning, I sauteed sliced mushrooms and onions, set them aside, and added them right before folding the omelet. On another day, I removed the stems from fresh baby spinach leaves and place a a layer on the omelet with a sprinkle of nutmeg before folding. I also add a little finely grated sharp cheddar cheese to Hubby’s.