Gruyere And Parsley Omelets

Gruyere And Parsley Omelets
Gruyere And Parsley Omelets

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

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 freshly-ground black pepper

  • 2

    tablespoons butter - (1/4 stick)

  • 1/2

    cup grated Gruyère cheese - (packed) abt 2 oz

Directions

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. This recipe yields 2 servings; can be doubled.

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