Herb Omelet

2
Servings

10m
Prep Time

15m
Cook Time

25m
Ready In

Recipe: #23722

May 09, 2016

Categories: Breakfast, Eggs, French, Budget-Friendly, Easy/Beginner Cooking, One-Pot Meal, Quick Meals, Brunch, Weeknight Meals, Stove Top, Gluten-Free, Low Carbohydrate, Vegetarian, Herbs, Kosher Dairy more

recipe by:
ellie

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recipe by:
ellie

"Use whatever herbs are available. Recipe source: Bon Appetit (May 1991)"

Original recipe yields 2 servings

Metric US

Ingredients

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6 large eggs
4 teaspoons water
2 teaspoons parsely, chopped
2 teaspoons chives, chopped

2 teaspoons tarragon, chopped (or use 1/2 teaspoon dried tarragon)
2 teaspoons thyme, chopped (or 1/2 teaspoon dried thyme)
4 teaspoons butter

Nutritional

Serving Size: 1 (193 g)
Calories 311.5
Total Fat - 23.6 g
Saturated Fat - 6.6 g
Cholesterol - 626.1 mg
Sodium - 300.1 mg
Total Carbohydrate - 2 g
Dietary Fiber - 0.3 g
Sugars - 0.7 g
Protein - 21.4 g
Calcium - 108.1 mg
Iron - 3.3 mg
Vitamin C - 4 mg
Thiamin - 0.1 mg

Step 1

In a bowl whisk together the eggs and water; season with salt and pepper. stir in herbs (-thyme).

Step 2

Melt 2 teaspoons butter in an 8 inch omelet pan or use a small heavy skillet.

Step 3

Add half the egg mixture and stir briefly. Let eggs begin to set around the edges. Lift edges and tilt the pan, letting uncooked portion flow under the cooked eggs. Cook until eggs are almost set but still moist (under a minute). Using a spatula as an aid, roll 1/3 of melt to center; tilt pan; slide omelet onto plate while folding over second 1/3.

Step 4

Make second omelet with the remaining ingredients.

Step 5

Garnish with chives or other herbs and serve.

Tips & Variations

No special items needed.

Tags : Breakfast

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