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Fresh Herb Omelet

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Hawthorne Berries in Snow

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.

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Fresh Herb Omelet before being cut in half

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.

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Fresh Herb Omelet, Bacon, and a Salad for Dinner

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.

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