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Emeril Lagasse Omelet with Fine Herbs
From chef and author Emeril Lagasse
Friday, February 2, 2001

Sunny side-up, scrambled, over-easy, oh, no! Not for Emeril Lagasse. He likes his eggs kicked up a notch. Check out three different omelets. Each one is impressive and delicious.

Omelet with Fine Herbs Ingredients
  • 3 large eggs
  • 1/4 cup fine herbs, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 2 tablespoons butter

    • Directions

    1. Heat an 8-inch, non-stick sauté pan over medium-high heat. In a mixing bowl, combine the eggs, fines herbs, salt and pepper. Whisk briskly to incorporate well all the ingredients.

    2. Add the butter to the sauté pan and quickly pour the eggs into the pan. Using a wooden spoon, swirl the pan and scrape the eggs with the spoon simultaneously.

    3. Using a rubber spatula, fold the farthest edge of the omelet toward the center, and shake the pan till the edge closest to you is slightly draped over the ridge of the pan. Hold the handle of the pan with an underhanded grip, and invert the omelet onto a serving platter or plate.

    Recipe copyright ©2001 by Emeril Lagasse





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