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One of the best parts about renting an apartment in Paris is being able to cook, and this Fines Herbes Omelet is a great example. To celebrate our 20th wedding anniversary we spent a month there and, for me, it would have been torture to explore all of those outdoor markets and specialty food shops and not be able to buy anything.


Having a kitchen gave us the perfect excuse to wander along market stalls, seeking out the freshest eggs and herbs, the richest butter. And that’s just for breakfast! Don’t get me started about the market vegetable stands, the fromageries (cheese shops), bouchers (butchers), boulangeries (bakeries) and wine shops!

Paris farmers market

And it’s not just about being able to cook. After a full day of exploring, we were often tired and it was wonderful to come back to our apartment, open a bottle of wine, prepare a simple meal and relax at ‘home’ – a taste of Joie de vivre 5,168 miles from our actual home.

The photo of the the Fines Herbes Omelet above is authentic, taken at the dining table of our apartment in Paris with my iPhone. It was a common scene as the recipe I’m sharing with you today is something that we often cooked during our trip, pairing it with buttered toast with mirabelle plum jam.  It’s a classic French dish (like French Onion Soup, Baked Eggs, Savory Crepes, Breakfast Crepes with all kinds of sweet and savory fillings, and Nicoise Salad) that is simple to prepare and incredibly delicious.

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Fines Herbes Omelet

Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Course: Breakfast
Cuisine: French
Calories: 245
Servings: 2 people
A classic French omelet that is as easy to prepare as it is delicious! It’s wonderful with just eggs, butter and herbs, but you could certainly add cheese in the middle if you like.


  • 4 eggs
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp fresh flat leaf parsley chopped
  • 1 tbsp fresh chervil chopped
  • 1 tbsp fresh tarragon chopped
  • 2 tbsp fresh chives chopped
  • 2 tbsp butter divided


  • Crack eggs into a medium bowl and add salt and pepper; beat eggs with a fork until white and yolk are completely combined. Stir in chopped parsley, chervil, tarragon and chives.
  • Heat one tablespoon of butter in an 8-inch skillet over medium-high heat. When butter is melted and bubbling, add half of egg mixture and tilt pan in a circular motion, letting the eggs flow to the edges of the pan. Let set for a few seconds then gently push eggs from the outside edges to the center, letting the uncooked egg flow to the sides. Continue this process for another minute, until the eggs are set on the bottom but slightly liquid on top. Carefully flip the omelet and then slide onto a plate, tipping the pan up as it slides out to fold the omelet in half. 
  • Repeat process with remaining egg mixture.


Calories: 245kcal | Carbohydrates: 4g | Protein: 13g | Fat: 20g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 357mg | Sodium: 521mg | Potassium: 372mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1419IU | Vitamin C: 7mg | Calcium: 133mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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  1. Beeta @ Mon Petit Four says:

    I literally cannot wait to read your book! I have my ipad charging as we speak! 😉 Living like a Parisian includes eating like one, and you’ve captured that beautifully here with your omelet. An omelet seems like a seemingly simple meal, but its those fresh herbs and air of Je ne sais quoi that go into it that make it so special <3

    1. Marissa says:

      Beautifully said, Beeta! I hope we end up in Paris at the same time one day…xo

  2. Dorothy Dunton says:

    Hi Marissa! You are such an incredibly talented lady! Wishing you and Keith a wonderful Christmas!!

    1. Marissa says:

      Thank you so much, my friend! xo

  3. Helen @ Scrummy Lane says:

    What a great thing to do, Marissa!

    Guess which book I’m grabbing next time we pop over to Paris?!

    Last time we went there, we found the restaurant food expensive, and although there’s so much great food there it isn’t always easy to pinpoint exactly where it is.

    So your idea of staying in an apartment and cooking up some of that amazing market produce is fabulous.

    Congrats on the publishing of the book, and… MERRY CHRISTMAS!!

    1. Marissa says:

      Thank you so much, Helen! ut

  4. Sabrina says:

    Omelet looks perfect and congratulations on your book, Marissa! Your guide sounds so interesting. It must’ve been amazing to spend your anniversary in Paris for a month!

    1. Marissa says:

      Thank you, Sabrina. We felt so lucky! It was truly a wonderful experience…

  5. Sonali- The Foodie Physician says:

    CONGRATULATIONS! This looks like such a wonderful resource. Paris is on our shortlist of future travel destinations so I will definitely be buying this when the time comes. For now, I’ll be sure to refer my friends and family here when the need arises. Good luck!

    1. Marissa says:

      So kind of you, Sonali! Thank you.