Souffleed Omelet with Fines Herbes

A classic French quartet of chopped herbs, called fines herbes, provides an infusion of fresh flavor to these eggs. For a lighter dish, omit the cheese and add cooked asparagus pieces to the filling instead.

1 tablespoon minced fresh chervil plus 1 tablespoon fresh chervil leaves
1 tablespoon minced fresh chives
1 tablespoon minced fresh parsley
1 tablespoon minced fresh tarragon
4 eggs
4 egg yolks
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
4 egg whites
1/2 teaspoon cream of tartar
2 tablespoons butter
4 oz. mild French triple-cream cheese (such as St. André), rind removed, cut up*

1. Heat oven to 375°F. In small bowl, stir together minced chervil, chives, parsley and tarragon.

2. Beat eggs and egg yolks in medium bowl at medium speed 3 to 4 minutes or until almost tripled in volume. Stir in 1 tablespoon of the herb mixture, salt and pepper.

3. Beat egg whites in another medium bowl at medium speed until frothy; beat in cream of tartar. Increase speed to high; beat until soft peaks form. (Tips of whites will dip slightly when beater is raised.) Stir one-fourth of the egg whites into egg yolk mixture; fold in remaining whites.

4. Immediately melt butter in large (12-inch) ovenproof nonstick skillet over medium-high heat until foamy, swirling to coat sides. Pour in egg mixture; cook over medium to medium-low heat 1 minute. Place in oven; bake 7 to 9 minutes or until eggs are just set. Top with cheese and remaining herb mixture. Fold omelet in half; slide onto serving platter. Sprinkle with chervil leaves. Serve immediately.

TIP *If you can’t find triple-cream cheese, you can substitute another flavorful soft cheese, such as Brie, Rondelé or soft goat cheese.

4 servings

PER SERVING: 300 calories, 25.5 g total fat (13 g saturated fat), 15 g protein, 2.5 g carbohydrate, 470 mg cholesterol, 395 mg sodium, 0 g fiber