It’s rare that a snow day happens on the perfect day. Usually there’s somewhere to go, or something to cancel, or some other inconvenience caused by the snow. Today, as I sit here writing this, the snow is softly falling and everything is white. Happily, we had nowhere to be today: no errands, no appointments, no obligations outside the house. Just a quiet day, snuggled at home, looking out at the winter wonderland. The perfect snow day!
Cook the Book Fridays is starting the new year with a simple recipe that I am sure I will make again and again. Fresh Herb Omelet is nothing more than a simple omelet dressed up with a mix of herbs and a splash of cream.
I make myself omelets all the time, but I decided to follow David Lebovitz’s recipe and instructions exactly, to see if I could learn anything new from the process.
First of all, I don’t normally put herbs in my eggs. This time I used a mix of fresh thyme, marjoram, and chives. While I do whisk in a bit of milk when I make an omelet, I have never tried heavy cream. I happened to have some, so I used it.
The biggest difference between my normal omelet technique and David’s is that I usually use a 10 inch pan for a 2 egg omelet, and he has us use one that is 12 inches. I liked the thinner omelet I got as a result, partly because it felt more refined, and also because the “top” of the omelet cooked to my liking more quickly.
Takeaways? Both my husband and I liked the fresh herbs in the omelet. It gave the eggs a little extra something that we both enjoyed. Next time I would spread the grated cheese (I used Parmesan) over half the omelet rather that just down the center; I like a little more cheese distribution. Finally, I loved the results of the using the bigger pan. Overall, this recipe was a winner, and made for a delicious, easy dinner.
If you are interested in trying your own Fresh Herb Omelet, you can find the recipe on page 133 of David Lebovitz’s book My Paris Kitchen.
10 responses to “Fresh Herb Omelet”
The larger pan does make a difference, doesn’t it? Happy New Year!
Love the photo with the snow, Happy New Year to you. This was a great start for 2017 with a simple and delicious recipe.
Happy New Year to you and your family. Love your bacon, salad and omelet dinner!
Ah, that is the BEST with the snow. It’s one of those times that I am thankful to live when we do–when we can just crank up the heat, cuddle under a blanket with some tea (heated with our electricity), and enjoy the peace of falling snow. The omelet looks great and it was kind of funny to follow directions on this one, I think because it comes together so fast. 🙂
What a beautiful day! I missed the snow we had on Christmas, because we were away from home. Boo… So happy you enjoyed this – your omelette looks wonderful! Happy New Year!
We had a day like that today. A surprise 8 inches of snow, in fact. I was surprised how much I liked this thin omelet with herbs. You’re right about the cheese distribution. I make this again this morning, and sprinkled it all over. Not that this omelet needed improvement, but it made more sense.
Happy New Year!!!
I agree with you about the cheese and I was surprised that there was something to learn from an omelette recipe – I’m so glad I picked up David’s techniques!
I agree with you on the cheese! I was thinking of spreading half the omelet with more cheese the next time, as the best part are the cheesy part! Makes a delicious filling for a simple sandwich!
You set the right tone for the new year and the quiet joy of not rushing and making a perfect omelet. Happy new year!
I also was surprised about using a larger pan but didn’t think about the reasons besides just having a thinner omelet. But, the fact is, it does cook faster and I think it provides a more delicious omelet, I liked how the outside got nicely browned but the inside was not overdone. My grated cheese which I spread down the middle melted out to the edges although I realize that most of you did not have that experience. Happy New Year, somewhat late.