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Gruyere & Parsley Omelets

Source of Recipe


Bon Appetit, February 2000






List of Ingredients



• 4 large eggs
  
• 3 Tbsp chopped fresh Italian parsley
  
• 2 tsp water
  
• 1 tsp dried fines herbes or dried salad herbs
  
• 1/4 tsp salt
  
• 1/4 tsp ground black pepper
  
• 2 Tbsp (1/4 stick) butter
  
• 1/2 cup (packed) grated Gruyere cheese (about 2 ounces)
  






Instructions



1. Beat eggs, 2 tablespoons parsley, 2 teaspoons water, dried herbs, salt and pepper in small bowl to blend.
   
   
2. 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.
   
   
3. 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.
   
   Makes 2 servings;
   Can be doubled.