A classic French omelet is fried in butter, and served slightly undercooked, often filled with cheese. Our version, simply seasoned with fresh herbs and filled with ham, is a tasty way to bring a bit of French cooking into your home.
- 1 Tbsp 1 Tbsp 1 Tbsp Rosemary, fresh
- 1 Tbsp 1 Tbsp 1 Tbsp Thyme, fresh
- 2 tsp 2 tsp 2 tsp Butter, Salted
- 3 whole 3 whole 3 whole Eggs, Pastured
- 2 oz 2 oz 2 oz Ham
- 1/2 tsp 1/2 tsp 1/2 tsp Salt
- Salt and pepper to tasteSalt and pepper to taste
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Mince rosemary and chop thyme; set aside.
- Heat a nonstick (or well-oiled) skillet over medium heat.
- Whisk eggs in a bowl, and set aside.
- Add butter to skillet.
- Once melted, add eggs immediately.
- Sprinkle rosemary and thyme over eggs, add salt and pepper to taste.
- After 1–2 minutes, add ham to center of the eggs.
- Once the edges begin to cook, fold each edge inward toward the center.
- Cook until desired firmness is achieved.
- Serve with a few slivers of ham on top, garnished with extra sprigs of rosemary and thyme.
A classic French omelet is served slightly undercooked. You may cook this omelet to your own liking.
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About This RecipeBreakfast Coconut Free FODMAP Free Nightshade Free Nut Free Shellfish Free Sugar Free
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Easy and tasty!
I used dry herbs and this still came out delicious.