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Fresh Herb Omelet

Yield 2 to 4 servings


  • 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

How to Make It

  1. 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.

  2. 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.

  3. 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.

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