Fines herbes omelet!
One of the joys of having an herb garden on the deck is, well, fresh herbs! And one of the best uses for fresh herbs is a fines herbes omelet!
Because chervil is almost impossible to find in the US, I don't have any in the garden; I substituted basil.
I am working on balancing the flavors. Traditionally the blend is 1/2 parsley, and 1/2 a mix of tarragon, chives and chervil (basil), but my tarragon is completely overwhelming the other flavors. The advantage to this is that I'm going to be eating omelets for a while, as I figure it out!
This is what is called a classic omelet, where the pan gets shaken while the eggs are stirred. The more common omelet here in the US is the country omelet, where the eggs are allowed to set and brown slightly. For the differences, watch Jacques Pepin's video on omelets, everything I learned about omelets I learned from this video.
Generally I prefer the country omelet, and I like my eggs without any wetness; I've become very good at the one-handed flip halfway through, so much so that I don't bother doing it over the sink anymore. But the classic omelet is starting to grow on me, as I become more proficient at it. There's no chance of getting Mrs. Mosca to eat one with a soft curd, but I'm kinda diggin' it myself.
One of the joys of having an herb garden on the deck is, well, fresh herbs! And one of the best uses for fresh herbs is a fines herbes omelet!
Because chervil is almost impossible to find in the US, I don't have any in the garden; I substituted basil.
I am working on balancing the flavors. Traditionally the blend is 1/2 parsley, and 1/2 a mix of tarragon, chives and chervil (basil), but my tarragon is completely overwhelming the other flavors. The advantage to this is that I'm going to be eating omelets for a while, as I figure it out!
This is what is called a classic omelet, where the pan gets shaken while the eggs are stirred. The more common omelet here in the US is the country omelet, where the eggs are allowed to set and brown slightly. For the differences, watch Jacques Pepin's video on omelets, everything I learned about omelets I learned from this video.
Generally I prefer the country omelet, and I like my eggs without any wetness; I've become very good at the one-handed flip halfway through, so much so that I don't bother doing it over the sink anymore. But the classic omelet is starting to grow on me, as I become more proficient at it. There's no chance of getting Mrs. Mosca to eat one with a soft curd, but I'm kinda diggin' it myself.
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