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Gruyere And Parsley Omelets


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Gruyere And Parsley Omelets 0 Picture


  • 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


Servings 2


Step 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.

This recipe yields 2 servings; can be doubled.

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