I love the idea of an omelette for dinner. I think the first time I experienced this was when I just arrived in Paris for the first time. My daughter and I found a quaint café in 7th arronidssement, not far from our hotel. It is in the left bank neighborhood of Paris, surrounded by monuments such as the Eiffel tower and the Invalides. It is a pleasant village with little grocers and provincial ways, a perfect spot for settling in for a visit.
When we arrived for dinner the café was just beginning to get busy, around 8 pm. We found a table for two and eased ourselves into the woven chairs.
Meals are not rushed, and people watching while sipping Rosé is the norm, I could get used to that idea. On the menu was a simple herb omelette with a side of a simply dressed salad of greens tossed in a lemon vinaigrette. It was an absolutely perfect ending to long day.
This recipe is as close as I could get to what I had at the café, the parmesan is my addition. I like the salty bit it gives to the mix of fresh herbs. If possible use the best eggs you can find. -s
Fresh herb omelette with parmesan
1 tbsp. butter
1 tbsp. olive oil
3 tbsp. finely chopped mixed basil, parsley, thyme and chives
Salt and freshly ground black pepper
¼ cup parmesan shavings
Heat half of the butter and half of the olive oil in a small nonstick frying pan over medium heat. Beat the eggs and stir in the herbs. Season well with salt and freshly ground black pepper.
Pour half of the egg mixture into the frying pan and cook gently, pulling the eggs in from the sides until it begins to set in small, fluffy clumps. Shake the pan from side to side to prevent the omelette from sticking.
When the omelette is almost set but still soft on the surface, scatter the parmesan onto one half and fold the other half over to encase it. Cook a further minute or so, shaking the pan once or twice. Slide onto a warm plate and serve.