Gruyere and Tarragon Omelet
A community recipe by FresheggsdailyNot tested or verified by Nigella.com
Introduction
The Gruyere cheese in this omelet melts to silky perfection, while fresh tarragon adds a unique flavor. Tarragon is, I feel, a very under-rated, under-utilized herb. It has soft, tender leaves and a subtle licorice flavor with notes of citrus that really complements eggs so well. It's a perennial herb in many areas and easy to grow from seeds or seedlings. I always have some growing in my kitchen herb garden each summer. Gruyere is a hard-ish, mild cheese with a somewhat sweet, nutty flavor that melts extremely well. It is made in the La Gruyere region of southern Switzerland and parts of France.
Ingredients
Serves: 1
- 1 tablespoon butter
- 1 splash of olive oil
- 2 eggs
- 3 cups Gruyere cheese Shredded
- 1 tablespoon fresh tarragon leaves (chopped)
- kosher salt
- black pepper
Method
Gruyere and Tarragon Omelet is a community recipe submitted by Fresheggsdaily and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
- Add the butter and a drizzle of olive oil to a shallow skillet with sloped sides over low heat. Whisk the eggs in a small bowl and season with salt and pepper until they're light and frothy.
- When the butter in the pan starts to foam and bubble, add the eggs. Tilt the pan to spread the egg evenly, for about 45 to 60 seconds. Continue to tilt the pan to cook the egg evenly.
- When the egg is mostly set, shake the pan or run a rubber spatula around the edge and underneath to loosen the eggs, then sprinkle the cheese down the center of the omelet, reserving some for garnish. Then add with the tarragon, again reserving some for garnish.
- Tilt the pan and using the spatula, fold over two sides of the omelet towards the center, Slide the omelet onto a plate, carefully flipping it over so the seam is on the bottom, then garnish with the reserved cheese and herbs.
- Drizzle the omelet with additional olive oil, if desired, and season with salt and pepper.
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