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Omelette aux Fines Herbes

This recipes comes from a web site which to me must rank as one of the sites having the finest recipes on the internet. It is the web site of Peter Hertzmann and is called à la carte.

What is à la carte about? This is best described in Peter's own words:

"I’m obsessive. All my life, when something interested me, I became obsessed with it. I learned all I could about it. I lived it! . . . I’ve been obsessive about food as long as I can remember. I am now obsessive with French cookery - its preparation, materials, history, politics, and culture".

To learn more why not visit the à la carte web site - click here

This is a very traditional omelet. Although there are only a few ingredients used in its preparation, the taste is actually quite sophisticated. The combination of herbs can be varied, but Escoffier advises: “It is absolutely incorrect to consider an omelet made only with parsley as an omelette aux fines herbes”.


1 tablespoon butter
3 eggs
fine salt and freshly ground pepper, to taste
1 tablespoon minced herbs, a combination of parsley, chervil, tarragon, chives

  • Preheat oven to 170°F. Preheat the serving plate.
  • Melt butter in a large nonstick sauté pan over high heat. While the butter is melting, lightly beat the eggs and season with salt and pepper. Add the eggs to the melted butter. Using a rubber spatula, quickly fold the edges into the center as they cook. When the bottom is cooked and the top still slightly liquid, fold the omelet and then turn upside down on a heated plate.
  • Serve immediately.

Serves 1

Auguste Escoffier, Le Guide Culinaire, 1982 edition of translation of 1921 edition, page 176.

To visit the à la carte web site - click here