Here’s an Omelette aux Fines Herbes recipe inspired by the movie, The Hundred-Foot Journey, starring Helen Mirren.
I say inspired by since this 100 foot journey omelette recipe isn’t the one from the movie.
Instead, it’s more of an easy omelette recipe, courtesy of Le Cordon Bleu Cuisine Foundation. It was sent to me by the Dreamworks movie studio when the movie was originally released.
It also isn’t the best omelette recipe described in the book, which is also different from the one in the movie.
Actually, the story shown in the movie is just a small part of the book. So if you liked the movie, you’ll be crazy about the 100 Foot Journey Book!
Instead, if you want something more like the movie, check out the Sunday Morning Masala Omelet from Floyd Cardoz.
He was the consulting chef on The Hundred-Foot Journey movie.
Making the ultimate Omelette aux Fines Herbes
Omelettes or omelets (depending on if you want to use the French or English spelling) are the ultimate in French cooking. My mother is French and a very good omelette maker.
Me, I’m a wiz at frying up the perfect runny egg. I leave the easy omelette recipes to my husband, Paul.His preferred method using a lid to cover a non-stick omelet pan to steam the egg.
It's best to have a non-stick pan so you can slide your 100 foot journey omelette out of the pan right onto the plate!
This makes more of flipped over frittata (probably because it's so stuffed with goodies) than an omelette, but whatever works. It's all delicious!
Traditionally, perfect omelette recipes are rolled using a cloth. Not only does this assist in giving the omelette its final torpedo shape, but it also absorbs any excess butter from the cooking.
If you find that a little tricky, maybe this method for Omelette aux Fines Herbes from Jaime Oliver can help.
- 5 branches chervil, finely chopped
- 5 branches chives, finely minced
- 5 branches tarragon, finely chopped
- 5 branches parsley, finely chopped
- 12 eggs
- 4 ounces clarified butter or ghee
- Salt and pepper
- 1 ounce clarified butter or ghee
- Salt and pepper
- Pick the leaves off the chervil, parsley, and tarragon, and trim the bottoms off the chives. Blanch the herbs separately in boiling salted water, then refresh immediately in ice water. Squeeze out the excess water and finely chop.
- Warm a large plate, and brush the center with melted butter. Lightly season with salt and pepper. Set aside in a warm place.
- Break the eggs into a large bowl, season, and whisk well. Mix in the chopped herbs.
- Heat the clarified butter in the omelet pan over medium heat. When the butter is hot, pour the egg mixture into the pan. Stir gently with a fork, lifting the bottom to allow the uncooked eggs to flow underneath. The eggs should not set too quickly or take on too much color.
- Once the eggs are almost. completely set, that is, they can no longer be stirred, give the pan a good shake or tap. Lift the pan almost vertically. With the aid of the fork, fold the omelette in half and slip it onto the prepared plate, folding it again onto itself. Cover with a dean kitchen towel, and press along the sides, forming points at each end.
- Brush the top of the omelette with clarified butter before serving.
Recipe from Le Cordon Bleu Cuisine Foundation 2011
Amount Per Serving: Calories: 395Total Fat: 37gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 443mgSodium: 244mgCarbohydrates: 2gFiber: 0gSugar: 0gProtein: 13g
Nutritional information is automatically calculated per the ingredients list. Serving size may not be accurate. Please double-check with your preferred nutritional app for the most accurate information.
Originally published on January 18, 2014. Photos used with permission from Dreamworks.