Gruyere and Parsley Omelets |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 2 |
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From Bon Appetit. Feb 2000 Ingredients:
4 large eggs |
3 tablespoons chopped fresh italian parsley |
2 teaspoons water |
1 teaspoon dried fines herbes or 1 teaspoon dried dried herbs |
1/4 teaspoon salt |
1/4 teaspoon ground black pepper |
2 tablespoons butter |
1/2 cup packed grated gruyere cheese (about 2 ounces) |
Directions:
1. Beat eggs, 2 tablespoons parsley, 2 teaspoons water, dried herbs, salt and pepper in small bowl to blend.
2. Melt 1 tablespoon butter in small nonstick skillet over medium-high heat. Add half of egg mixture (about 1/2 cup) to skillet.
3. Cook until eggs are just set in center, tilting pan and lifting edge of omelet with spatula to let uncooked portion flow underneath, about 2 minutes.
4. Top half of omelet with 1/4 cup cheese. Using spatula, fold other half of omelet over cheese; slide out onto plate.
5. Repeat with remaining butter, egg mixture and cheese. Sprinkle omelets with remaining 1 tablespoon parsley.
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