Omelette aux Fines Herbes

This is one of the most popular French omelettes, flavoured simply with freshly chopped herbs. Dried herbs are no substitute. This makes a great Mother's Day brunch.

Follow the directions for making Classic French Omelettes, but add the following herbs into the egg mixture for a 3-egg omelette before cooking:

1 T. fresh chives
1 T. fresh parsley
1 tsp. fresh chervil
1 tsp. fresh tarragon

Brush the finished omelette with melted butter.

In the spring use chive flowers and stems instead of the leaves; save some of the flowers for a visually interesting garnish and a real taste treat.

Another variation is to fill the omelette with crumbled goat cheese just before done.