Fines Herbes Creme Fraiche Omelette

Prep Time 30

Course Breakfast

Cuisine North American

Servings servings

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

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.

Keyword #boursincheese, #breakfast, #cheeseomelette, #cremefraiche, #eggs, #fineherbes, #finesherbescremefraicheomelette, #omelete, #omelette

Tried this recipe?Let us know how it was!