• 2 eggs, at room temperature
• A small handful of chopped mixed herbs, such as chives, tarragon, chervil and parsley
• A large knob of butter
• Crusty bread, to serve

1. Break the eggs into a bowl and whisk lightly with a fork. Add the chopped herbs and season with salt and pepper.
2. Heat the butter in a nonstick or cast-iron pan over a medium-high heat until foaming. Once the foam dies down, pour in the egg mixture and gently shake the pan to distribute.
3. Cook for 20 seconds or so, until it begins to bubble, then draw it into the center with a wooden spoon and shake the pan again to redistribute the uncooked egg. The omelet is cooked when the base is set, but it is still slightly runny in the middle (unless you don’t like that). Remove the pan from the heat and fold 2 sides into the middle.
4. Shake the pan so the edges roll together then turn the omelet onto a plate, folding it over in the process.
5. Serve with bread.

At its core, “The Hundred-Foot Journey” is about the divide that separates cultures, as well as the things that bring us all together. One of the things we all have in common is our love for great food. This inspiring, heartwarming story gives us a behind-the-scenes view of what happens in the kitchen when great culinary minds get together. The following recipe is based on the challenge set forth upon the Hassan character to prepare an omelet that demonstrates the art subtlety.