August 02, 2017
Breakfast, Dairy, Eggs,
5 Ingredients Or Less, 5-Minute Prep, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Small Batch Cooking, Brunch, Weeknight Meals, Skillet, Gluten-Free, High Protein, Low Carbohydrate, Vegetarian, Kosher Dairy more
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"This is a very tasty omelet, the herbs and cheese add a great flavor."
Whisk together eggs, thyme, cheese and salt and pepper to taste.
Heat a non-stick pan over medium-high heat.
Add butter and when it begins to foam pour in the egg mixture.
Lift and lightly swirl pan around so the egg covers the bottom and begins to cook.
Continue to move the pan around and lift edges of the omelet to let the uncooked egg run to the bottom.
It is done when the top is just cooked and the bottom is beginning to brown slightly.
Fold omelet in half and slide onto a serving dish.
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I enjoy omelets and this one was no exception. The thyme/cheddar are perfect companions. I made this for my Sunday brunch served with a side of Chopped Tomato salad (#27104). This will be made again for Sunday Brunch.