Classic French Omelet With Fresh Garden Herbs

Serve with a side of LMR house-smoked bacon
Pair with Long Meadow Ranch Rosé of Pinot Noir, Anderson Valley
  • 3 free-range eggs
  • 1/4 tsp sea salt and freshly ground black pepper (or to taste)
  • 1 tbsp unsalted butter
  • 1 tbsp chopped chive, parsley, tarragon
  • 3 pieces LMR house-smoked bacon (optional)
  • In a bowl, whisk the eggs and season with salt and pepper.
  • Add the chopped herb mixture to the eggs.
  • Heat butter in a nonstick pan over medium heat, until just melted.
  • Add the eggs and herbs and allow them to set slightly before gently pulling the outside towards the center using a spatula, allowing the space to be filled with more runny egg.
  • Once most of the egg mixture has set, tilt the pan away from yourself and shake the pan gently, moving the omelet to the edge of the pan.
  • Carefully tilt the pan towards yourself and gently bump the handle so that the omelet folds over on itself.
  • Fold over the other half of the omelet using a spatula to create a log-shaped omelet.
  • If adding bacon, preheat the oven to 375F and line a baking sheet with foil (for an easier clean-up). Place bacon on top of foil and bake in the oven for 15 minutes (20 minutes if you like it crispy), then add to plate with omelet (optional).