Prep 10 mins
Cook 5 mins
A great way to use garden herbs. This is adaptable to whatever herbs you have in your garden. When I made it mostly chives and tarragon because that is what I had the most of, but I think this will be good with oregano or other fresh herbs too. The original recipe didn't use any cheese, but I added two slices of deli Swiss cheese (about 1/4 cup). Recipe source: Bon Appetit (Bon Appetit 1991)
- 6 eggs
- 4 teaspoons water
- 2 teaspoons parsley, chopped
- 2 teaspoons chives, chopped
- 2 teaspoons tarragon, chopped
- 2 teaspoons thyme, chopped
- 4 teaspoons butter
- 2 slices swiss cheese, torn in pieces (1/4 cup shredded cheese)
- chives, to garnish (optional)
- In a medium bowl whisk eggs and water together and then season with salt and pepper.
- Stir in herbs (parsley - thyme or your favorites).
- *Note: In the original directions, an omlet pan was used using only half of the egg mixture and half of the butter at a time -- making two complete omlets seperately, rather than the way I indicated in the direction below.
- In a skillet, melt the butter over medium high heat and add the egg mixture to pan.
- If using cheese, add cheese on top of eggs.
- Let eggs set around edges and then lift edges and tilt pan, so uncooked eggs will go under the cooked eggs.
- Cook until eggs are almost set (1 -2 minutes) and then using a spatula, roll 1/3 of omlet to center.
- Tilt pan and slide omlet onto plate.
- Garnish with chives, if desired.
This is my kind of recipe. I used a variety of fresh herbs and mozzarella cheese instead of swiss. Also, I opted to make 2 small omelettes. Garnished it with fresh chives as was suggested.