1/1 Photo of Green Goddess Omelet
Hey Jude's Note:
This is a simple omelet that is perfect for a light summer dinner alongside a fresh green salad. Adapted from the Chicago Sun-Times FOOD section.
My Private Note
Units: US | Metric
- 1Place an omelet pan over medium heat for 1 minute. While it's heating, beat the eggs in a small bowl, adding the salt and herbs.
- 2Add the butter to the pan and let it melt. Tilt the pan in all directions to distribute the butter, then pour in the egg mixture, keeping the heat to medium.
- 3As eggs begin to set at the edges, carefully push cooked portion toward the center of the pan with a small spatula. At the same time, tilt the pan, allowing any remaining raw egg to fill spaces.
- 4As soon as the egg stops flowing, sprinkle the grated cheese onto half the omelet. The egg mixture should still be moist, as it will continue cooking when removed from the pan and you don't want it to overcook and become leathery.
- 5Use the spatula to fold the omlet in half and slide or flip it onto a plate. Serve immediately, sprinkled with freshly ground pepper to taste.
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Nutritional Facts for Green Goddess Omelet
Serving Size: 1 (119 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 238.0
- Calories from Fat 166
- Total Fat 18.4 g
- Saturated Fat 8.5 g
- Cholesterol 448.0 mg
- Sodium 383.5 mg
- Total Carbohydrate 0.9 g
- Dietary Fiber 0.0 g
- Sugars 0.8 g
- Protein 16.1 g
The following items or measurements are not included:
mixed fresh herbs