Adding grated cheese when you add the herbs lends even more flavor to this dish.
Serves: 1Hands-on: 10 minutesTotal: 10 minutesDifficulty: Easy
- 3 large eggs
- ⅛ tsp. salt
- ¼ tsp. freshly ground black pepper
- 1 Tbsp. butter
- 1 tsp. minced parsley
- 1 tsp. minced chives
- 1 tsp. minced tarragon
- 1 tsp. minced basil
- In a medium-size bowl, whisk together the eggs, and salt and pepper until frothy.
- Melt the butter in a small nonstick sauté pan over medium heat. Add the eggs and, as they begin to set, use a spatula to carefully lift the edges and gently push them toward the center, tilting the pan slightly to allow the liquid egg on top to flow underneath. Continue to cook the eggs until they are almost set but still slightly moist on top.
- Sprinkle the herbs over the surface of the eggs. Carefully slide the omelet from the pan to a warm plate and, when halfway out, flip the pan over to fold the omelet in half. Serve immediately.