Omelette aux Fines Herbes
A simple yet elegant omelette in which the Fines Herbes, a popular French combination of tarragon, chervil and chives, adds a distinctive flavor. A little truffle salt wouldn't hurt too much...
Preheat oven to 170°F. Preheat the serving plate.
Melt butter in a large nonstick saute pan over high heat.
While the butter is melting, lightly beat the eggs and season with salt and pepper.
Add the eggs to the melted butter. Using a rubber spatula, quickly fold the edges into the center as they cook. When the bottom is cooked and the top is still slightly liquid, sprinkle on the herbs, fold the omelet and then turn upside down on a heated plate.