Fresh herbs add life to simple dishes like this cheese omelet. Season with the season!
2 large eggs
2 tablespoons chopped spring herbs (a mixture of parsley, chives, tarragon, thyme, chervil, etc.)
Sea salt and freshly ground black pepper
1 teaspoon unsalted butter
2 tablespoons grated cheese (Gouda or gruyere both work really well)
Beat the eggs together with 2/3 of the herbs and a pinch of salt and pepper in a medium bowl. Heat the butter in a medium non-stick pan over medium-high heat. Pour in the egg mixture and swirl around the pan to coat all edges. Let set for 5 seconds, then use a spatula to gently pick up a corner of the omelet for 3-4 seconds, tilting the pan towards where you’re lifting so the runny eggs fill in that space. Repeat 4-5 times around the perimeter of the omelet. At this point, the top of the omelet will not quite be fully set, which is just what you want … the residual heat when you fold the omelet will cook the top perfectly. Sprinkle the cheese down the center of the omelet, then fold the omelet in thirds over the cheese—like folding a letter to fit into an envelope. Slide the omelet onto a plate and top with remaining herbs. Repeat to make as many omelets as you like.
Makes 1 omelet.