Omelette aux fines herbes

Method

1. 1 Finely chop parsley, tarragon, and green onions, then mix them into the beaten eggs.
2. 2 The four types of finely chopped herbs are the fines herbs; coarsely chopped leaves float to the surface and burn.
3. 3 Beat the eggs with the fresh cream and season with salt and pepper.
4. 4 Melt the butter in a non-stick pan over medium heat until it melts but doesn't brown.
5. 5 Pour in the eggs and stir continuously with a whisk for 40 seconds until they are soft and crumbly.
6. 6 Tilt the pan and fold the egg into a diamond shape while the center is still wet, ensuring the outside is light golden brown.

With an appliance

• Oven 21 min

  Replace steps 5 and 6: Pour the herb egg mixture into a buttered oval mold, bake on the center rack at 175 degrees for 5 minutes, rotate the mold after 3 minutes, and fold immediately while the center is still moist.