Step by step

Method

4 steps

1. 1

   Crack 8 large eggs into a bowl. Add 2 tablespoons chopped parsley, 1 tablespoon chopped chives, 1 tablespoon chopped tarragon or chervil, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Whisk just until the yolks and whites blend — a few streaks are fine; don't whip in a ton of air.

2. 2

   Melt 1 tablespoon unsalted butter in a nonstick 8–10-inch skillet over medium-low until it foams and the foam mostly subsides. Pour in half the eggs (this makes two omelettes) and stir with a spatula into soft, small curds for about 30–45 seconds.

3. 3

   When the bottom is set but the top still looks creamy and a little wet, tilt the pan and fold the omelette into a loose oval or roll. Slide onto a warm plate. Repeat with the remaining butter and eggs.

4. 4

   Serve immediately with a simple green salad. You want a soft, herby French omelette with a creamy center — not a browned dry egg pancake or a runny underdone mess.