French omelette aux fines herbes
A soft, pale French omelette folded around fresh herbs, served with a crisp green salad and bread.
- Time20 min
- LevelMedium
- Costabout £1.57 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Whisk the eggs in a bowl with a pinch of salt and pepper until no streaks remain. Stir in half the herbs.
- 2
Whisk the olive oil, vinegar and mustard together and toss through the lettuce leaves.
- 3
Melt half the butter in a non stick frying pan over a medium heat until foaming. Pour in half the eggs.
- 4
Stir gently with a fork for 30 seconds, pulling the set edges into the middle. When the base is set but the top is still creamy, stop stirring and cook for 20 seconds more.
0 min 50 s - 5
Tilt the pan, fold the omelette over and slide it onto a warm plate. It should be pale gold, not browned.
- 6
Repeat with the remaining butter and eggs. Scatter over the rest of the herbs and serve with the salad and bread.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.