Cook what you grow
Fines Herbes Omelet Supper
The classic French omelette aux fines herbes (soft-set eggs folded around chervil, parsley, chives, and tarragon) with a sharp side salad to make it a proper light dinner.
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Ingredients
serves 4From 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