Ingredients
2 ½ cups Parsley flat-leaf leaves
2 cups Chives cut in 1/2 inch lengths- 1 cup chervil leaves
- ½ cup Tarragon leaves
¾ cup Water
Salt to taste
2 tbsp Butter unsalted; plus 1 teaspoon, divided (1 tablespoon for mushrooms and 1 teaspoon per omelet)
1 sm Shallot minced- ¼ lb Chanterelles trimmed and coarsely chopped
- 1 tbsp Creme fraiche
½ tsp Vegetable oil
4 lg Egg at room temperature
Instructions
- Heat the oven to 250°F. Set a bowl of ice water beside a saucepan of boiling salted water. Blanch the parsley, chives, chervil, and tarragon for 4 minutes. Transfer to the ice water, drain, and squeeze dry in a clean towel. Blend with the measured 3/4 cup water until smooth, then season with salt.
- Melt 1 tablespoon butter in a skillet over medium heat. Soften the shallot for about 2 minutes. Add the chanterelles and a little salt, then cook, stirring, until tender and their moisture has reduced, about 8 minutes. Remove from the heat, stir in the creme fraiche, and keep warm.
- Use a 6- or 8-inch ovenproof nonstick skillet. Melt 1 teaspoon butter with the vegetable oil over medium heat. Beat one egg with a pinch of salt until foamy, pour into the skillet, and reduce the heat. Once the base begins to set, transfer the pan to the oven and cook until the egg is fully set without liquid egg remaining. Start checking after about 1 minute; do not use the clock alone. Use an oven mitt for the hot handle.
- Slide the omelet onto a plate, spoon one-quarter of the mushroom filling down the center, and fold the sides over. Serve with a little herb sauce. Repeat with the remaining three eggs and filling, using 1 teaspoon butter for each omelet.
Notes
Makes four small omelets, one egg each. Butter allocation is 1 tablespoon for the mushrooms plus 4 teaspoons for the omelets, which equals 2 tablespoons plus 1 teaspoon overall. The 75-minute total is the source estimate; prep and cook breakdowns remain unset. Refrigerate the herb sauce for up to 3 days. Refrigerate the mushroom filling overnight and reheat before assembling.
