It's okay to get fresh with this omelet. Chervil, tarragon, chives butter and basil round out this special herb omelet. It's all it's cracked up to be.
At a glance
Beat yolks and whites separately. To the yolks add water, salt and a dash of pepper, plus the herbs. Fold the whites into the yolk mixture. Pour into a hot, well-buttered oven-proof skillet. Turn heat down on low and cook the eggs slowly. When the omelet has risen and is golden brown near edges, place in a 300-degree oven until it is finished cooking. If desired you can place shredded cheese on the eggs before folding over and serving.
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