Howl's Herb Omelette

Serves 2 · 12 min prep · 10 min cook

Ingredients

• 6 large eggs
• 2 tbsp whole milk
• 1/4 tsp fine sea salt
• 1/8 tsp freshly ground black pepper
• 2 tbsp unsalted butter
• 2 tbsp fresh chives, snipped
• 2 tbsp fresh parsley, finely chopped
• 1 tbsp fresh dill fronds
• 1 tsp fresh tarragon leaves
• 1/4 cup goat cheese, crumbled
• 1 cup baby arugula
• 1 tsp lemon juice
• 1 tbsp edible pansy petals

Instructions

1. 1Crack the eggs into a medium bowl, add the milk, salt, and pepper, and whisk vigorously until the mixture is uniformly pale yellow and slightly frothy.
2. 2Finely chop the chives, parsley, dill, and tarragon together so their soft green fragrance mingles into a meadow-herb confetti.
3. 3Warm an 8-inch nonstick skillet over medium-low heat and melt half the butter until it foams and smells nutty but does not brown.
4. 4Pour in half the egg mixture and let it sit undisturbed for twenty seconds so the bottom begins to set into a delicate lace.
5. 5With a silicone spatula, gently push the cooked edges toward the center while tilting the pan so uncooked egg flows underneath, repeating until the top is mostly set but still glossy, two minutes.
6. 6Scatter half the mixed herbs and half the goat cheese across one half of the omelette, then fold the bare side over the filling with a soft roll.
7. 7Slide the finished omelette onto a warm plate and keep it loosely covered while you repeat the process with remaining butter, eggs, herbs, and cheese.
8. 8In a small bowl toss the baby arugula with the lemon juice so the leaves glisten and brighten.
9. 9Nestle a small handful of dressed arugula beside each omelette and crown the eggs with a few edible pansy petals for a Howl’s-castle garden finish.
10. 10Serve at once while the cheese is still softly melted and the herbs release their gentle perfume.