| Level: | Easy |
| Yield: | 1 omelet |
Ingredients
- 3 extra-large eggs
- 1 tablespoon water
- Kosher salt and freshly ground black pepper
- 3/4 tablespoon minced fresh green herbs, such as parsley, dill, chives, and/or tarragon
- 1 tablespoon unsalted butter
- 1/2 tablespoon canola oil
- 1/3 cup grated Gruyère cheese
Instructions
- Place the eggs, water, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a bowl and beat them vigorously with a fork. Stir in the herbs.
- Put the butter and oil in a 9-inch nonstick omelet or crepe pan over medium-high heat.
- When the butter mixture is hot, pour in the egg mixture. Immediately, while shaking the pan, rapidly stir the eggs with the fork (as though you were making scrambled eggs) for about 1 minute, until the eggs are almost – but not totally – cooked. Allow the pan to sit on the heat for 10 seconds only for a thin skin to form on the bottom of the omelet. Immediately sprinkle the cheese down the middle. With a rubber spatula, fold the omelet like a letter – first one side over the cheese and then the other side over. Invert the omelet onto a plate, sprinkle with kosher salt, and serve hot.
Nutrition Facts
| Serving Size | 1 of 1 servings |
| Calories | 593 |
| Total Fat | 49 g |
| Saturated Fat | 21 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 0 g |
| Sugar | 1 g |
| Protein | 35 g |
| Cholesterol | 704 mg |
| Sodium | 583 mg |
Reviews
Absolutely simple and delicious