Fines Herbes Omelette Recipe
white cheddar, roasted potato (v/gf*) (add seasonal mushrooms +7.5)
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Ingredients
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Omelette
Roasted Potatoes
Optional Toppings
Method
Prepare Roasted Potatoes
- 1
Roast the Potatoes
Preheat the oven to 425°F (220°C). Toss the diced potatoes with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes, or until golden brown and crispy.
Make the Omelette
- 2
Cook the Omelette
In a bowl, whisk together the eggs with a pinch of salt and pepper. Heat a non-stick skillet over medium heat and add butter. Once melted, pour in the eggs. As the eggs begin to set, gently lift the edges with a spatula and tilt the pan to allow uncooked eggs to flow to the edges. When almost set, sprinkle the white cheddar and fines herbes on one half of the omelette. Fold the other half over and cook for an additional minute until the cheese melts.
