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Who doesn’t love a delicate, creamy, golden omelette. I have always prepared my omelettes on the stovetop, but I learnt a new technique from watching a video of Chef Thomas Keller who finishes the omelette in a low temperature oven. The result is a luxurious, creamy omelette.

Your omelette can be filled with anything you love and the ingredient choices are endless, but for me, I love the classic crème fraiche and fines herbes omelette (which is what Chef Thomas Keller demonstrates). This combination makes a delicately delicious tasting omelette. Once you take a bite, if you close your eyes, you may think you are in Paris. Mais Oui!

Fines Herbes is a classic French herb seassoning traditionally comprised of equal parts fresh French tarragon, parsley, chives, and chervil.


Michael’s favourite is cheddar cheese, so I always add a nice grating of cheddar cheese in his omelette.

Chef Notes: The key to the best omelette is super fresh ingredients and these four refinement techniques:

  • Blend the eggs with an immersion blender
  • Pass the eggs through a sieve
  • Cook the omelette on the lowest temperature possible
  • Finish cooking the omelette in a 250 degree F oven.

Enjoy!

PS. Whether you spell it Omelet (American english version) or Omelette (British version) they are both correct and delicious!

Fines Herbes Creme Fraiche Omelette

Gail Pearce Elegant Entertaining
Print Recipe Pin Recipe
Prep Time 30 minutes
Course Breakfast
Cuisine North American
Servings 2 servings

Equipment

  • Fry Pan or Omelette Pan

Ingredients
  

  • 6 eggs, organic
  • 2 tablespoons butter, unsalted organic
  • 4 tablespoons crème fraiche (you can use grated cheese or boursin cheese)
  • 1 tablespoon fresh chopped Italian parsley (fine herbes – parsley, chives, tarragon, chervil)
  • 1 tablespoon fresh chopped chives
  • 1 tablespoon fresh chopped French tarragon
  • 1 tablespoon fresh chopped chervil
  • 1 tsp sea salt

Instructions
 

  • Preheat your oven to 250 degrees F.
  • Crack each egg into a small bowl so that you can remove any shell, if necessary.
  • Pour the eggs into a deep measuring cup or a beaker.
  • Use an immersion blender to blend and scramble the eggs.
  • Then pass the mixture through a sieve.
  • Brush the pan with butter and set over very low heat.
  • Pour the eggs into the pan and cook until the eggs begin to set at the edge of the pan, about 3 minutes.
  • Place the pan into your preheated 250°F oven. Bake until the egg begins to set and thickens but is not fully set, about 5 minutes.
  • Remove the pan from the oven and spread crème fraiche, grated cheese or boursin cheese down the center of the omelette.
  • Then sprinkle your with your fines herbes and finishing salt on the omelette.
  • Begin by rolling one edge of the egg to the center. Continue rolling until you are able to slide the omelette out of the pan onto a serving plate with the seam side down.
  • Brush lightly with softened butter for sheen, and complete with a sprinkle of fines herbes and finishing salt to garnish the omelette.
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