Gruyère and Parsley Omelets |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Easy sides would be a salad of mixed lettuces with balsamic vinaigrette, a whole wheat baguette and roasted baby potatoes. Finish with apple tarts. Ingredients:
4 large eggs |
3 tablespoons chopped fresh italian parsley |
2 teaspoons water |
1 teaspoon dried fines herbes or dried salad herbs |
1/4 teaspoon salt |
1/4 teaspoon ground black pepper |
2 tablespoons (1/4 stick) butter |
1/2 cup (packed) grated gruyère cheese (about 2 ounces) |
Directions:
1. Beat eggs, 2 tablespoons parsley, 2 teaspoons water, dried herbs, salt and pepper in small bowl to blend. Melt 1 tablespoon butter in small nonstick skillet over medium-high heat. Add half of egg mixture (about 1/2 cup) to skillet. 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. Top half of omelet with 1/4 cup cheese. Using spatula, fold other half of omelet over cheese; slide out onto plate. Repeat with remaining butter, egg mixture and cheese. Sprinkle omelets with remaining 1 tablespoon parsley.
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