GRUYèRE AND PARSLEY OMELETS

facebook share image   twitter share image   pinterest share image   E-Mail share image



Gruyère and Parsley Omelets image

Categories     Cheese     Egg     Herb     Breakfast     Brunch     Low Carb     Vegetarian     Quick & Easy     Wheat/Gluten-Free     Fall     Spring     Summer     Winter     Bon Appétit

Yield 2 servings; can be doubled

Number Of Ingredients 8

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)

Steps:

  • 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.

There are no comments yet!