Souffléed Omelette with Fines Herbes
- 4 eggs, separated
- 1⁄4 cup water
- 1⁄2 tsp. cream of tartar
- 1/4 tsp. fine sea salt
- Pinch of freshly ground pepper
- 2 Tbs. grated Parmigiano-Reggiano cheese
- 1 Tbs. minced fresh chervil
- 1 Tbs. finely snipped fresh chives
- 1 Tbs. minced fresh flat-leaf parsley, plus
sprigs for garnish
- 1 Tbs. minced fresh tarragon
- 2 tsp. unsalted butter
In a large, spotlessly clean bowl, combine the egg whites, water and cream of tartar. Using an electric mixer on high speed, beat until stiff peaks form when the beaters are lifted. Set aside.
In a small bowl, beat the egg yolks, salt and pepper until pale and thickened, about 1 minute. Stir the cheese, chervil, chives, parsley and tarragon into the yolks until well blended.
Place a 10-inch ovenproof nonstick fry pan over medium-high heat and melt the butter. While it is melting, working quickly and using a large rubber spatula, gently fold the yolk mixture into the egg whites, taking care not to crush too much air out of the egg whites.
When the butter has foamed and the foam begins to subside, tilt the pan to distribute the butter evenly. Scoop the egg mixture into the pan and smooth the surface gently with a nonstick spatula. Reduce the heat to medium and cook until the omelette is puffed and the bottom is golden, about 5 minutes. Transfer the pan to the oven and bake until the omelette is firm in the center, about 7 minutes more.
Using the spatula, loosen the edges of the omelette, then slide it onto a platter. Cut the omelette in half or into 3 wedges, garnish with parsley sprigs and serve immediately. Serves 2 or 3.
Note: A classic French blend of herbs, fines herbes consists of chervil, chives, parsley and tarragon.