Lots-of-Herbs Omelette Stuffed with Brie
If you like your eggs more thoroughly cooked, pour them into an ovenproof sauté pan and cook as directed, then add the herbs and place the pan in a preheated 400°F oven until the eggs are completely set, 4 to 5 minutes. Remove from the oven, add the cheese and fold and serve as directed.
- 6 eggs
- 1 Tbs. unsalted butter
- 1 tsp. chopped fresh tarragon
- 1 tsp. chopped fresh chervil
- 1 tsp. chopped fresh chives
- Kosher salt and freshly ground pepper, to taste
- 1/4 lb. ripe Brie cheese, sliced
In a large bowl, whisk the eggs until thoroughly blended but not foamy. Warm a 12-inch sauté pan over medium-high heat and add the butter. When the butter begins to brown, add the eggs and tilt and swirl the pan to cover the bottom evenly. Sprinkle the chopped herbs evenly over the eggs. As the eggs begin to set, using a nonstick spatula, pull the edges up slightly to allow the loose egg on top to flow underneath. Continue until the eggs are almost set and no longer run when the pan is tilted.
Sprinkle with a little salt and a few grindings of pepper and remove from the heat. Add the cheese in an even layer on one half of the omelette. Using the spatula, lift one edge of the omelette and fold in half. Slide the omelette onto a plate and cut into sections to serve. Serves 4 to 6.
Adapted from Williams-Sonoma Family Meals, by Maria Helm Sinskey (Oxmoor House, 2008).