Fines Herbes Omelet

Ingredients

• 5 large eggs
• 2 tablespoons minced parsley
• 1 tablespoon minced tarragon
• 1 tablespoon minced chives
• 1/4 teaspoon kosher salt
• 1/4 teaspoon pepper
• 1 tablespoon unsalted butter
• 1 1/2 teaspoons canola oil

Steps

1. In a bowl, beat the eggs with the parsley, tarragon, chives, salt and pepper until light. In a 10-inch nonstick skillet, heat the butter and oil until the butter begins to foam. Add the eggs and cook over moderate heat, shaking the pan and stirring constantly with a fork, until tiny curds form and the eggs begin to set. Stop stirring and allow the eggs to cook undisturbed for 1 minute. Shake the skillet to loosen the omelet and, using a rubber spatula, fold one-third of the omelet over the center. Tilt the skillet and turn the omelet out onto a large plate, folding it over itself as you release it from the pan. Cut the omelet in half and serve immediately.