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"Fines Herbes" Potato & Herb Omelet

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A delicious well-balanced combination of ingredients that go so well together for a perfect breakfast or brunch. This is called a "fines herbes" omelet in France, and it is a classic French rolled omelet, served hot, right out of the pan. Use a nonstick pan for this recipe.

omelette

  • 2 russet potatoes, sliced to about 1/4" thickness
  • 1 tsp salt, or less to taste
  • 1 tsp fresh ground black pepper
  • 1 tbsp olive oil
  • 8 eggs
  • 4 tbsp heavy cream
  • 2 tsp Home Cook’s Pantry Fines Herbes
  • 4 tbsp butter, separated into 4 pats
  • 1 cup Monterrey Jack or mild cheddar cheese, shredded

In a heavy skillet over medium high heat, fry potatoes in oil, seasoned with salt and pepper.  Cook until well browned and tender, 8-10 minutes. Set aside. In a mixing bowl, whisk together the eggs, heavy cream and Fines Herbes.

In another skillet or non-stick fry pan over medium heat, melt 1 tablespoon butter to coat pan bottom. Ladle in 1/4 of the egg mixture. Cook until set, then sprinkle on 1/4 of the cheese, then on one half of the omelet, place 1/4 of the potatoes.  Fold omelet closed and cook for 1 minute; place on plate and repeat process for 3 more omelets.

Yields 4 servings.



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