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Start with examining your pan closely. I suspect Pepin's has a good base with even heat distribution (no heat spots) and a good working non stick surface. Also consider using a wooden spoon/spatula or non stick compliant tool, as you might not be moving the curds quickly enough. Without pictures or detail, your pan temperature and amount of butter can't be ...


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Plain omelette: parsely and chives. I'd be careful with woody, stalky herbs like rosemary; not because of the taste but because I don't want to chew on the hard pieces. Keep in mind that the omelette does not get cooked as long as other dishes where these work well. Then depending on the filling: anything with cream and fish may work with dill. Italian ...



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