Omelette aux Fines Herbes et Gruyère (French Herb and Cheese Omelette)

Method

1. 1

   Crack the eggs into a bowl with a pinch of salt and beat briskly with a fork for a full 30 seconds, until the whites and yolks are completely one color with no streaks.

2. 2

   Melt the butter in a nonstick skillet over medium-high heat, swirling to coat the sides, until it foams but hasn't browned.

   💡 The butter should still be pale gold when the eggs go in — brown butter means the pan is too hot for a proper French omelette.

3. 3

   Pour in the eggs all at once. As the edges begin to set, drag the cooked egg toward the center with a fork, tilting the pan so raw egg runs into the gaps.

4. 4

   Once the eggs are mostly set but still glossy on top, scatter the gruyère and half the chives across the center.

5. 5

   Tilt the pan away from you and use the fork to roll the omelette over on itself into a tight oval, finishing seam-side down.

   💡 Work fast here — a French omelette wants to be barely set when it's rolled, still creamy at the core.

6. 6

   Slide onto a plate, scatter with the remaining chives and parsley, and serve immediately while the center is still soft.