A French breakfast dish built on whole ingredients.

Servings: 2
Active time: 10 min
Total time: 15 min

Organic sourcing

Eggs are priority for organic sourcing due to potential residues in conventional eggs. Fresh herbs like chives and parsley also benefit from organic as they're often high-residue crops.

Ingredients

• 4 large eggs
• 2 tbsp unsalted butter
• 2 tbsp chopped chives
• 2 tbsp chopped parsley
• 2 tbsp chopped tarragon
• Salt to taste
• Freshly ground black pepper to taste

Method

1. Crack the eggs into a bowl. Whisk until smooth with a pinch of salt and pepper.
2. Heat 1 tbsp butter in a non-stick skillet over medium-low heat until melted and foamy.
3. Pour in the eggs and let them sit for a few seconds until they start to set around the edges.
4. Use a spatula to gently stir the eggs, pulling the cooked edges toward the center.
5. Sprinkle the fresh herbs evenly over the eggs as they are about halfway set.
6. Tilt the pan to spread uncooked eggs to the edges, then stop stirring to allow the remainder to set.
7. Once the omelette is mostly set but still slightly runny on the surface, fold it in half.
8. Slide the omelette onto a plate, seam side down, and serve immediately.

Notes

• For a creamier texture, add a splash of cream to the eggs before whisking.
• Use a non-stick pan for ease and cleanup.
• Herbs can be adjusted to suit preference; dill works well too.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic French recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.