Classic French Herb Omelette with Baguette

Ingredients

• Large Eggs 4
• Unsalted Butter 1 tablespoon
• Fresh Chives 1 tablespoon
• Fresh Parsley 1 tablespoon
• Salt 0.25 teaspoon
• Black Pepper 0.125 teaspoon
• Baguette 0.5 loaf

How to Cook

1. Finely chop the fresh chives and parsley. Slice the baguette into portions.
2. In a medium bowl, crack the eggs and add salt and pepper. Whisk vigorously with a fork until the yolks and whites are fully combined and slightly frothy, but avoid over-whisking to prevent too much air.
3. Heat a 20-22 cm (8-9 inch) non-stick skillet over medium-high heat. Add the butter and swirl to coat the pan. Once the butter is melted and foamy but not browned, pour in the whisked eggs.
4. As the edges begin to set, gently push the cooked egg from the edges towards the center with a rubber spatula, tilting the pan to allow uncooked egg to flow underneath. Continue this for about 30-60 seconds until most of the egg is set but still moist on top.
5. Sprinkle the chopped chives and parsley over one half of the omelette. Cook for another 30 seconds to 1 minute until the herbs are fragrant and the omelette is just set but still slightly creamy in the center.
6. Carefully fold the plain half of the omelette over the herb-covered half using the spatula. Gently slide the omelette onto a plate.
7. Serve immediately with the sliced baguette. Repeat the process for the second omelette if making them individually, or divide a larger omelette if using a bigger pan.