Gruyere and parsley omelets

  • Time cooking time: 5 minutes
  • Yield Makes: 2 servings


    4 large eggs
    3 tablespoons chopped fresh Italian parsley
    2 teaspoons water
    1 teaspoon dried fines herbs or dried salad herbs
    1/4 teaspoon salt
    1/4 teaspoon ground black pepper
    2 tablespoons (1/4 stick) butter
    1/2 cup (packed) grated Gruyère cheese (about 2 ounces)


    Beat eggs, 2 tablespoons parsley, 2 teaspoons water, dried herbs, salt and pepper in small bowl to blend.
    Melt 1 tablespoon butter in small nonstick skillet over medium-high heat. Add half of egg mixture (about 1/2 cup) to skillet. Cook until eggs are just set in center, tilting pan and lifting edge of omelet with spatula to let uncooked portion flow underneath, about 2 minutes.
    Top half of omelet with 1/4 cup cheese.
    Using spatula, fold other half of omelet over cheese; slide out onto plate. Repeat with remaining butter, egg mixture and cheese. Sprinkle omelets with remaining 1 tablespoon parsley.
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