Gruyère and Parsley Omelets
- Preparing Time: -
- Total Time: -
- Served Person: 2 servings; can be doubled
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 4 large eggs
- 2 teaspoons water
- 2 tablespoons (1/4 stick) butter
- 3 tablespoons chopped fresh italian parsley
- 1 teaspoon dried fines herbes or dried salad herbs
- 1/2 cup (packed) grated gruyã¨re cheese (about 2 ounces)
- Carbohydrate 2 g(1%)
- Cholesterol 434 mg(145%)
- Fat 30 g(47%)
- Fiber 0 g(2%)
- Protein 21 g(43%)
- Saturated Fat 16 g(79%)
- Sodium 358 mg(15%)
- Calories 366
Preparation 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.
Preparation 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.
