Spring Herb Omelet

Janice Cole, Cooking Pleasures

1 Serving

3 eggs

1 tablespoon minced fresh herbs (tarragon, dill, chervil, parsley, chives and/or lemon balm)

¼ teaspoon salt

¼ teaspoon freshly ground pepper

1 ½ tablespoons unsalted butter

In medium bowl, whisk together eggs, herbs, salt and pepper until eggs are light and foamy (about 30 seconds).

Heat medium nonstick skillet over high heat 30 seconds or until hot. Add butter, swirling over bottom and sides of pan as it melts. Heat until foam subsides and butter just begins to turn light brown and smell nutty (watch carefully so butter does not turn deep brown and burn). Pour egg mixture into pan; immediately begin stirring eggs with flat side of fork while shaking pan back and forth over burner. When eggs begin to form curds and longer flow over bottom of pan (about 30 seconds; top of eggs will still be very moist), spread eggs in single layer. Add filling, if desired.

Lift pan to 45-degree angle, fold top edge of omelet over filling to middle. Run rubber spatula over bottom edge to release omelet; place bottom edge of omelet on plate. Tip pan over plate to form omelet.

390 Calories

33 Fat

19 Protein

2.5 Carbohydrate

685 Cholesterol

780 Sodium

0.5 Fiber