Prep Time: 5 minutes | Cook Time: 3 minutes | Total Time: 8 minutes | Servings: 1
- 2 large eggs, preferably room temperature
- 2 tbsp water
- 1/8 tsp coarse salt
- 1 tbsp unsalted butter
- 1 tbsp coarsely chopped mixed herbs, such as flat-leaf parsley, basil, oregano, (opt. red pepper chopped into small cubes) plus more for garnish
- freshly ground pepper
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 omelette 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. Add all herbs.
With the heat on medium-hot, drop one tbsp. of unsalted butter into the pan. It should bubble and sizzle, but not brown. Season the eggs with the herbs and pour into the pan.
Let the eggs bubble slightly for a couple of seconds, then take a wooden fork or spatula and gently draw the mixture in from the sides of the pan a few times, so it gathers in folds in the centre. Leave for a few seconds, then stir again to lightly combine uncooked egg with cooked. Leave briefly again, and when partly cooked, stir a bit faster, stopping while there’s some barely cooked egg left. With the pan flat on the heat, shake it back and forth a few times to settle the mixture. It should slide easily in the pan and look soft and moist on top. A quick burst of heat will brown the underside.
Grip the handle underneath. Tilt the pan down away from you and let the omelette fall to the edge. Fold the side nearest to you over by a third with your fork, and keep it rolling over, so the omelette tips onto a plate – or fold it in half, if that’s easier. Serve immediately.
Bon apetit 😉