- Serves: 1 to 2
- Ingredient Notes: Vegetarian, Corn-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
- 3 eggs
- 1 tablespoon cream or crème fraîche
- 2 tablespoons chopped fresh herbs (basil, thyme, dill, chervil, tarragon, savory, etc. in any combination)
- 1/4 teaspoon salt
- Freshly ground pepper
- 1 tablespoon butter
- Your favorite toppings
- Cambembert-style cheese slices
- Chèvre cheese, crumbled
- Gruyère cheese, sliced
- Blanched asparagus
- English peas
- Baby spinach, lightly sautéed
- Whole basil leaves
- Crispy pancetta or bacon
- Smoked salmon
Preheat oven to 375° F.
Separate egg yolks and whites, being careful to prevent any bit of yolk from dropping into the whites. Add cream, herbs, salt and pepper to yolks and beat well.
Beat egg whites until soft peaks form. Stir 1/3 of the whites into yolk mixture to lighten it. Carefully fold remaining whites into the mixture until well blended.
Heat butter in an 8-inch omelet pan over medium heat. Pour egg mixture into the pan and smooth the surface. Run a rubber spatula lightly around the edges and under the mixture as it begins to cook, to prevent it from sticking to the sides. Cook for 1 to 2 minutes, until the sides begin to bubble lightly.
Layer your toppings on the surface of the omelet, starting with any cheeses and building from there.
Place the pan in the oven and cook until eggs are slightly firm throughout and cheese is melted, about 4 minutes.
Remove pan from the oven and fold omelet onto a serving platter. Serve immediately.
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