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Cheese Omelet with Spring Herbs
Posted by Peggy on May 2, 2010
Recipe: Cheese Omelet with Spring Herbs
2 teaspoons unsalted butter, clarified if time allows
3 large eggs, room temperature
2 tablespoons half-and-half, milk or condensed milk
2 tablespoons chopped fresh herbs, such as chives, marjoram, dill, and basil
1/2 cup (lightly packed) grated Gruyere, Swiss or Cheddar
Lightly whisk eggs and milk or half-and-half together with a pinch of kosher salt and freshly ground pepper.
Melt butter over medium-high heat. When butter is bubbly, add egg mixture to pan.
With a spatula, pull up the just cooked sides of the omelet into the center, letting raw egg slide into hot pan. Sprinkle omelet with cheese and herbs. When cheese has just begun to melt, fold in half and serve garnished with herbs, if desired.
Number of servings (yield):
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