French Omelette with Chives. French Omelet with Gruyère & Chives. A classic French omelet is rolled or folded, bright yellow with little or no browning. It is smooth and soft in consistency.
The technique for making one is something every cook should learn—as long as you know these key steps, it's easy.
This version is flavored with minced fresh herbs, like parsley, chives, and tarragon.
Once the surface of the omelette looks creamy, but not raw, it's ready.
You can have French Omelette with Chives using 4 ingredients and 4 steps. Here is how you achieve that.
Ingredients of French Omelette with Chives
- It's 3 of eggs.
- You need 1 Tbl of butter.
- You need of Chives (chopped) + couple for garnish.
- Prepare to taste of Salt & pepper.
Tilt the pan away from you, then, using a silicone spatula, carefully roll up the omelette. Carefully slide the omelette off the pan onto a serving plate, seam side down. Garnish with chopped chives and sea salt flakes and serve immediately. French Omelette with Chives: A classic french omelette garnished with chopped chives.
French Omelette with Chives instructions
- Whisk eggs with a splash of milk to lighten them up, add chopped chives, season with salt & pepper to taste.
- Melt butter in a non-stick skillet until the bubbling just stops being carful not to brown, shake pan to cover bottom.
- Add eggs to pan and keep eggs moving to cook without browning, when eggs are almost set start to roll eggs over themselves starting from edge closest to you.
- Before rolling to the end, roll far edge in, invert onto a serving plate and garnish with whole chives.
Baked Potatoes: Oven-baked potatoes topped with butter, sour cream, and chives. Chive Pesto: A pesto sauce comprised of chopped chives, basil, olive oil, pine nuts, garlic, and red onion. Serve with pasta or spring vegetables. Set a plate by the stove. His version of a French omelet is super runny in the middle, has no brown on the outside and uses lots of butter.
