This is a traditional tri-fold omelet, which enfolds the cheese and herbs within the egg, ensuring they don't fall out when you flip the omelet over.
I prefer this style of omelet to one that's merely folded in half not only because I think it's neater to eat, but you get a more balanced bite of food with the filling neatly nestled in between two layers of egg.
But if you want to fold your omelet in half instead, that's perfectly fine too!
As for the filling, I love pairing eggs with tarragon, but you could certainly substitute dill or basil instead. This is a basic tri-fold omelet that can be customized with so many different flavors, but I urge you to try the tarragon if you have never had it in an omelet.
Tarragon is, I feel, a very under-rated, under utilized herb. It has soft, tender leaves and a subtle licorice flavor with notes of citrus that really complements eggs so well. It's a perennial herb in many areas and easy to grow from seeds or seedlings. I always have some growing in my kitchen herb garden each summer.
Gruyere is a hard-ish, mild cheese with a somewhat sweet, nutty flavor that melts extremely well. It is made in the La Gruyere region of southern Switzerland and parts of France.
I'm using butter for this omelet for added richness, which can cause the bottom of the omelet to brown a bit, so if you want a paler omelet, you can omit the butter and substitute all olive oil instead.
And lastly, you'll want a good omelet pan if they're something you'll make often. A heavy, shallow pan with sloped sides is best for omelets - something like this. I don't use non-stick cookware and have found that with the carbon steel pan and enough butter, your omelet will slide right out onto your plate!
Gruyere and Tarragon Omelet
Makes one omelet.
1 tablespoon butter
Drizzle of olive oil
2 eggs
3/4 cup shredded Gruyere cheese
1 tablespoon chopped fresh tarragon
Kosher salt
Freshly ground black pepper
Add the butter and a drizzle of olive oil to a shallow skillet with sloped sides over low heat. Whisk the eggs in a small bowl until they're light and frothy and season with salt and pepper.
When the butter in the pan starts to foam and bubble, add the eggs. Tilt the pan to spread the egg evenly, cooking the eggs for about 45 to 60 seconds.
When the egg is mostly set, shake the pan or run a rubber spatula around the edge and underneath to loosen the eggs, then sprinkle the cheese down the center of the omelet, reserving some for garnish. Then add with the tarragon, again reserving some for garnish.
Tilt the pan and using the spatula, fold over two sides of the omelet towards the center, Slide the omelet onto a plate, carefully flipping it over so the seam is on the bottom, then garnish with the reserved cheese and herbs.
Drizzle the omelet with additional olive oil, if desired, and season with salt and pepper.
