Omelette Fines Herbes
|Fresh parsley||2 Tablespoon|
|Tarragon leaves||1 Teaspoon|
|Marjoram leaves||1 Teaspoon|
|Fresh thyme leaves||1⁄2 Teaspoon|
1. Combine eggs, salt, and 1 tablespoon cold water in small bowl; beat, with rotary beater, just until combined, not frothy.
2. Combine rest of ingredients, except butter and the parsley sprig; stir into eggs, mixing well.
3. Slowly heat a medium-size heavy skillet. Add butter; heat until it sizzles briskly. Quickly turn egg mixture into skillet; cook over medium heat. As omelet sets, loosen edge with spatula, and tilt skillet, to let uncooked mixture run under set portion. When omelet is dry on top and golden-brown on bottom, fold it over to edge of pan.
4. Garnish with herbs and serve immediately