Fines Herbes Omelet Supper

From the garden

• 2 tbsp fresh chervil, finely chopped
• 2 tbsp fresh parsley and chives, finely chopped
• 1 tsp fresh tarragon, finely chopped
• 5 cups lettuce or arugula, for the side salad

From the pantry

• 8 eggs — 2 per omelet
• 4 tbsp butter — 1 tbsp per omelet
• 2 tbsp olive oil — for the salad
• 2 tsp red wine vinegar — for the salad
• ½ tsp Dijon mustard — for the salad
• crusty bread, for serving (optional)
• salt — to taste
• black pepper

1. Mix all the chopped herbs together — chervil, parsley, chives, and tarragon are the canonical fines herbes quartet. Whisk the mustard, vinegar, a pinch of salt, and the olive oil into a vinaigrette and set the greens beside it, untossed until the last minute.
2. For each omelet, beat 2 eggs with a pinch of salt and a quarter of the herbs until just blended — beat lightly; overworked eggs toughen.
3. Melt a tablespoon of butter in an 8-inch nonstick skillet over medium heat until foaming but not browned. Pour in the eggs and stir gently with a silicone spatula while shaking the pan, about 30 seconds, until soft curds form.
4. Stop stirring and let the omelet set 20–30 seconds more, until the surface is glossy and barely wet — it finishes cooking off the heat. Tilt the pan and roll or fold the omelet onto a warm plate, seam down.
5. Repeat with the remaining eggs, tossing the salad with the vinaigrette as the last omelet cooks. Serve each omelet with salad alongside, black pepper over everything, and bread if you like.