Perfect omelette recipe


Omelette aux fines herbes, avec un twist

An egg is quite possibly the world’s most perfect food –ok that other
might argue it’s chocolate, but his days are numbered. An
omelette is quite possibly the world’s most perfect way to cook eggs.
Hardly anyone would argue with me on this one, yes?

Have you had the French classic, Omelette aux Fines Herbes? Basically
it’s just a simple omelette but with an addition of chopped fresh herbs
–usually parsley, chive, tarragon, and chervil in about equal amount.
I think that’s quite possibly the world’s most perfect seasonings for
an omelette.

But even the quite-possibly-the-world’s-most-perfect-anything can be
improved upon. And one idea came to me when I was at the garden this
morning. Strolling around chomping on bits of odd lettuce and leaves,
as is my habit while in the garden, I came upon some chives on the herb
patch. They are growing like weeds, and some have even gone to
flowers. Have you seen chive flowers? They are bright, round, purple
clusters comprised of cutesy little blossoms. I picked one up and took
a bite -tasted just like chives, perhaps a tad more delicate.

So I decided to see if I could make an omelette with them. Cynthia,
our lovely gardener, went to the chicken coop and brought me a few
eggs, still warm from the perfectly fashionable hens
we keep. I made a pretty omelette, with the
fines herbes –sans chervil because I perfectly forgot- adding the chive flowers
at the last minute because they’re more delicate than the green part.
We harvested a big basket of the sweetest green peas earlier, so I
stole a few and added the tiny peas to my omelette at the last minute.
The peas were like surprising bursts of Spring when bitten into.

Even the quite-possibly-the-world’s-most-perfect food can do with a little twist. How about you? What twist have you put in your perfect omelette lately?

Perfect omelette recipe

One perfect Spring morning
2-3 perfectly fresh eggs
Salt and pepper to your taste
Chopped, mixed fines herbes –use equal amount of parsley, chive, tarragon, and chervil (or any combination of them as well as other herbs you like). How much herbs do you put in your perfect omelette is entirely your own business.
Good butter, and plenty of it
A handful of perfectly sweet green peas

Of course you know how to make a perfect omelette, and how to twist even. But in case you need an instruction Delia has a great one, complete with photos. She can help you.

Now you can tell me how perfect your omelette is too.

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20 Responses to “Perfect omelette recipe

  • Jennifer Hess said:
    April 27th, 2007 at 6:26pm

    That looks and sounds just amazing. Our chives have been going strong, despite the fluctuating weather here in Brooklyn, and I’m eager to get some chive blossoms. We love them in salads, and I will definitely try your perfect omelette recipe as well!

  • Vicky said:
    April 28th, 2007 at 2:21am

    …If you want to try a variation on your twist, try ‘L’ail des ours” (goodness knows what it is called in English): beautiful spear-shaped leaves, and pretty, garlic-flavoured flowers. The purple and white flowers together in an omelette would be quite exquisite.

  • Karin said:
    April 28th, 2007 at 6:43am

    Omelettes are kind of like pizza, I think. Almost anything goes.
    A cream cheese, avocado and chive omelette is my favorite.
    I remove the chive flowers as soon as possible. They restrict the growth of new leaves a lot. But perhaps I should keep a chive plant separately for the purpose of the edible flowers. Good idea!

  • Peter said:
    April 29th, 2007 at 7:57pm

    Vicky’s plant sounds like what I know as “society garlic”. The leaves and flowers have a mild garlic flavor.

  • sam said:
    April 29th, 2007 at 11:19pm

    Dear Miss Pim,
    I just spent roughly 4-5 hours looking through your site here, fairly caught up in all the food porn. The write-ups are as good as the pictures as well. Now that I have paid tribute to your ego, I do have a quick question for you haha.
    I am about to go on a two month trip to Europe with around 5 weeks being spent in Spain and the majority of the rest in Italy. I was just wondering how much a meal typically costs you when you go to these restaurants and just ask for a tasting menu. This is mostly because I’m just graduating college now and, as such, will not exactly have the largest pool of funds to draw upon, so I’m trying to budget out how many really nice restaurants I will be able to fit in. Thank you for any answers or advice you have!

  • Matthew said:
    April 30th, 2007 at 1:47am

    Omelettes are fantastic with a small amount of chorizo fried in the pan before and then added back in when the egg is half set. Barely any need to even season it.

  • Doug said:
    April 30th, 2007 at 4:54am

    Karin – cream cheese in an omelette? It sounds amazing, I’ve never tried a soft cheese before, although I think it would work very well.
    Pim – the purple makes the omelette absolutely beautiful. Yellow and purple work so well together!

  • Mercedes said:
    April 30th, 2007 at 7:58am

    I was visiting my mum the other weekend and was surprised to learn that chives flowered, now I know how to use them!

  • Wenhaston Blackheath said:
    May 1st, 2007 at 4:03am

    ‘L’ail des ours’ is what we call Ramsons in my corner of the UK:
    We’ve also been cooking them in omelettes recently, they’re a great ingredient to add.
    (I think ‘society garlic’ is something else entirely).

  • sam said:
    May 2nd, 2007 at 8:27pm

    I love that you linked to Delia. I link to Delia all the time and I thought I was the only one. Delia is rather matronly but I have a soft spot for her. I guess it has something to do with my roots.

  • Pim said:
    May 3rd, 2007 at 1:14am

    Jennifer, thanks. Try the chive blossoms, I’m sure you’ll love them.
    Vicky, L’ail des Ours are similar to wild garlic that grows around here as well. You’re right about the white and purple flowers, I might just have to try it soon.
    Karin, absolutely. I’ve never grown chives myself so I didn’t know that the flowers were bad for the plants. If you could spare a few like you said, I guess it would work.
    Peter, Society Garlic, now that’s a cute name.
    sam, thanks, and I’ll get to your advice on email very soon.
    Matthew, I love love love chorizo in omelette too. But then again I love love love chorizo in everything.
    Doug, thanks.
    Mercedes, I hope you love them as much as I do.
    Wenhaston, thanks. I have no idea about the society garlic, actually. The Ramson on wiki looks like what we called wild garlic over here.
    sam, I love Delia. She can be matronly but he instructions are always clear and concise.

  • catherine said:
    May 6th, 2007 at 9:34am

    That’s really lovely. I just did scrambled eggs with fresh English peas, green garlic,and chives and it was totally satisfying.
    Your omelette is the prettiest I’ve ever seen. Bravo!

  • ann said:
    May 8th, 2007 at 5:42am

    There are three classic recipes in Shaker cooking (the weird Anabaptist cult that gave the world the concept of packaged seeds):
    1. is their founder’s birthday cake, flavored by whipping the batter with a peach tree branch, 2. is a lemon pie made famous by Martha Stewart and 3. is a chive flower omelette. They called it a Blue Flower omelette, but it’s the same thing. I suppose classics are classics because they’re delicious. I just wish I had freshly lain eggs to make my breakfast with.

  • Katie said:
    May 12th, 2007 at 11:53am

    Here’s another great one – English style frittata with some fried dry cure bacon and chopped baby plum tomatoes – and perhaps a sprinkle of parmesan if you are feely brave or its nearly lunchtime!

  • pixelchef said:
    May 14th, 2007 at 10:51pm

    Gorgeous omelette. My perfect omelette varies more than the weather, but this morning it involved ramps, and a scant grating of appenzeller and a good crunch of freshly-cracked pepper. A sprinkling of fleur de sel, and I was set.

  • nicole said:
    May 19th, 2007 at 11:28am

    Simply the best omelette I’ve ever had!! Keep up the good work!!

  • ghostbuster said:
    May 26th, 2008 at 1:58pm

    Check and download some videos of it at

  • edith said:
    May 27th, 2008 at 6:29am

    Hello i was also enjoying your food porn and i could not help but indulge myself in your omlet recippe adding into it my own little flavour. I will not tell u what my secret ingredient is but it doesn’t come from a bottle unless……..Anyways yea that was a godd recipe for me to enjoy so thank u for the recipe.Peace .

  • wholesale said:
    March 22nd, 2010 at 9:25am

    Gorgeous omelette. My perfect omelette varies more than the weather, but this morning it involved ramps, and a scant grating of appenzeller and a good crunch of freshly-cracked pepper. A sprinkling of fleur de sel, and I was set.

  • Carolinemaday said:
    June 9th, 2011 at 12:35pm

    Great photograph and easy recipe idea.  What’s not to like? Eggs ARE the perfect food!  Thanks

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