One of my favorite ways to eat eggs is a French-style omelette. By making it on a griddle, you get a paper-thin folded omelette that’s absolutely beautiful.
| Level: | Easy |
| Total: | 5 min |
| Active: | 2 min |
| Yield: | 1 serving |
Ingredients
- 3 large eggs
- 1 tablespoon soy sauce
- 1 pickle spear
- 3 cherry tomatoes
- 1 sprig parsley
- 1 sprig oregano
- 1 tablespoon unsalted butter
- 2 tablespoons cream cheese
Instructions
- Whisk together eggs and soy sauce in a mixing bowl. Chop the pickle and tomatoes so they’ll be ready as soon as you pour the eggs onto the skillet. Chop parsley and oregano and set aside.
- Melt butter in the skillet over medium heat, then pour the eggs on in a thin layer. At the top of the omelette, add the cream cheese, followed by the pickles.
- When the eggs are just set, after about 30 seconds, use a spatula to fold the eggs onto themselves, starting at the top. Transfer to a plate, garnish with tomatoes and herbs, and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 109 |
| Total Fat | 9 g |
| Saturated Fat | 4 g |
| Carbohydrates | 2 g |
| Dietary Fiber | 0 g |
| Sugar | 1 g |
| Protein | 6 g |
| Cholesterol | 155 mg |
| Sodium | 301 mg |