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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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A great way to use garden herbs. This is adaptable to whatever herbs you have in your garden. When I made it mostly chives and tarragon because that is what I had the most of, but I think this will be good with oregano or other fresh herbs too. The original recipe didn't use any cheese, but I added two slices of deli Swiss cheese (about 1/4 cup). Recipe source: Bon Appetit (Bon Appetit 1991) Ingredients:
6 eggs |
4 teaspoons water |
salt |
pepper |
2 teaspoons parsley, chopped |
2 teaspoons chives, chopped |
2 teaspoons tarragon, chopped |
2 teaspoons thyme, chopped |
4 teaspoons butter |
2 slices swiss cheese, torn in pieces (1/4 cup shredded cheese) |
chives, to garnish (optional) |
Directions:
1. In a medium bowl whisk eggs and water together and then season with salt and pepper.
2. Stir in herbs (parsley - thyme or your favorites).
3. *Note: In the original directions, an omlet pan was used using only half of the egg mixture and half of the butter at a time - making two complete omlets seperately, rather than the way I indicated in the direction below.
4. In a skillet, melt the butter over medium high heat and add the egg mixture to pan.
5. If using cheese, add cheese on top of eggs.
6. Let eggs set around edges and then lift edges and tilt pan, so uncooked eggs will go under the cooked eggs.
7. Cook until eggs are almost set (1 -2 minutes) and then using a spatula, roll 1/3 of omlet to center.
8. Tilt pan and slide omlet onto plate.
9. Garnish with chives, if desired.
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