Classic French Omelette with Fine Herbs and Salad

Instructions

1. 1

   Crack the eggs into a medium bowl. Add a pinch of salt and pepper. Whisk vigorously with a fork until the yolks and whites are just combined and slightly frothy, but not overly aerated. Stir in the chopped chives, parsley, and tarragon (if using).

2. 2

   Heat a 8-inch non-stick skillet over medium-high heat. Add 1 tablespoon of butter and swirl to coat the pan. Once the butter is melted and foamy but not browned, pour in the egg mixture.

3. 3

   Let the eggs set for about 10-15 seconds without stirring. Then, using a rubber spatula, gently push the cooked egg from the edges towards the center, tilting the pan to allow the uncooked egg to flow underneath. Repeat this process around the pan until most of the egg is softly set but still moist on top, about 1-2 minutes.

4. 4

   Once the omelette is mostly set but still creamy in the center, add the remaining 1 tablespoon of butter in small pieces over the surface. Gently fold one-third of the omelette over the center, then fold the other side over to create a neat, elongated oval shape. Carefully slide the omelette onto a warm plate.

5. 5

   For the salad: In a small bowl, whisk together the olive oil, white wine vinegar (or lemon juice), Dijon mustard, and a pinch of salt, pepper, and sugar (if using). Toss the mixed greens with the dressing just before serving. Serve the omelette immediately with the fresh green salad on the side.