Omelette aux herbes

03 — Method

1. Wash the chives, parsley and chervil, dry them in a clean towel and snip each finely with kitchen shears.
2. Crack the 8 eggs into the medium bowl and beat for 1 minute until smooth, without whipping in too much air.
3. Add the 3 tbsp of crème fraîche, salt and pepper and whisk briefly.
4. Stir in the herbs with a fork, keeping 1 tbsp for garnish.
5. Melt the butter in the nonstick skillet over medium-high heat until it foams and stops sizzling, without browning.
6. Pour in the eggs all at once. Let set for 30 seconds, then push the edges to the center with a spatula, tilting the pan so the raw egg runs to the edges.
7. Keep going for 2 minutes, forming soft folds, until the bottom is lightly golden and the top still slightly runny.
8. Slide halfway onto a warm plate and fold over. Sprinkle with the remaining herbs and fleur de sel and serve immediately with crusty bread.