Feel free to mix up the herbs in this recipe if you like—pretty much anything works.
1 teaspoon water
1/2 teaspoon kosher salt
1 tablespoon unsalted butter
1/2 cup grated Gruyère cheese
1/4 cup stemmed parsley leaves, chopped
2 sprigs tarragon, chopped, stems and all
1 small bunch chives, snipped into 1/2-inch pieces
- In a bowl, whisk together eggs, water and salt, whisking only enough to integrate. You don't want to whip in too much air or make the eggs frothy.
- Place skillet over medium heat and add butter. Swirl butter as it melts so that it coats the whole surface of the pan. When butter is melted but not browned, lower heat and pour in egg mixture. Use a fork to stir eggs slightly, as if you were scrambling them. Allow eggs to cook undisturbed for about 15 to 30 seconds. Sprinkle cheese and herbs all over. Cook until eggs look almost fully set and only slightly loose.
- Lift up handle of pan, tilting it away from you and toward heat. This should cause the omelet to slide down in the pan a little. Fold edge closest to you toward the center. Fold other edge toward center and tilt pan over a plate so that omelet lands seam side down. Or fold omelet in half and slide onto plate. Serve immediately.
Originally published in the May 2012 issue of Family Circle magazine.