Ingredients
- 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
How to Make
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Step 1: In a bowl whisk together the eggs and water; season with salt and pepper. stir in herbs (-thyme).
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Step 2: Melt 2 teaspoons butter in an 8 inch omelet pan or use a small heavy skillet.
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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.
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Step 4: Make second omelet with the remaining ingredients.
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Step 5: Garnish with chives or other herbs and serve.
We hope you enjoy this recipe!
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