Eggs make the perfect meal on Passover and don't have to be reserved for Breakfast. This flavorful omelet is really perfect any time and easy to make for one or many.
- Cook Time
- Prep Time
- 1 ServingsServings
- 3 large eggs
- Pinch kosher salt
- Pinch freshly ground black pepper
- 1 tablespoon butter
- 1 tablespoon fines herbes (see recipe below)
- 1 tablespoon Temp Tee Whipped Cream Cheese
- Fresh herbs to garnish (optional)
In a medium bowl, beat eggs well with salt and pepper to taste.
Heat butter in an omelet pan or small sauté pan over medium heat. Do not let butter brown. When butter starts to foam, pour eggs into the pan. Stir them with the back of a fork, stirring over the whole surface of the pan. A thin layer of eggs should begin to set. At this point, sprinkle fines herbes and dot cream cheese over the eggs. Let the eggs finish cooking without touching them, about 2-3 minutes. The eggs are done when they are set and no longer runny.
Remove pan from heat. Gently slide a spatula under the edge of the eggs and fold them in half. Slide the omelet onto a serving plate. Garnish with fresh herbs if desired.
What is “Fines Herbes”?
Fines herbes is a mixture of equal parts of the following fresh or dried herbs: chervil, chives, parsley, and tarragon. Chervil is a delicate herb that has been hard to find, however it is starting to show up more and more in farmers markets and in local supermarkets. If you can’t find chervil, just add more of the other herbs.
Contributed by: Quick & Kosher JAMIE GELLER