Fresh Herb Omelet

Oxmoor House
2 to 4 servings


+ Add To Shopping List
6 eggs, lightly beaten
1/4 cup plus 2 tablespoons milk
1 tablespoon butter or margarine
1/2 teaspoon salt
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh chives
1 teaspoon chopped fresh marjoram
1 teaspoon chopped fresh rosemary


Combine eggs and milk in a small mixing bowl; mix just until blended. Heat butter in a 10-inch omelet pan or heavy skillet over medium heat.

Pour egg mixture into skillet all at once. As mixture starts to cook, gently lift edges of omelet with a spatula; tilt pan to allow uncooked portion to flow underneath. Cook until set but not dry. Sprinkle with salt.

Combine parsley, chives, marjoram, and rosemary; sprinkle over half the omelet, reserving 1 teaspoon herbs. Fold opposite side of omelet over herbs; transfer to a warm serving platter. Garnish with reserved herbs, and serve immediately.

Created date

February 2010