Chopped chive, basil, and nutty parmesan work well together for this dinner-worthy omelet, but you can use any combo of cheese and herbs you like.
2 large eggs
1 tablespoon reduced-fat sour cream
1/8 teaspoon kosher salt
1/8 teaspoon black pepper
2 teaspoons olive oil
1 1/2 teaspoons chopped basil
1 1/2 teaspoons grated Parmesan cheese
1 teaspoon chopped chives
Est. added sugars 0g
How to Make It
Whisk together eggs, sour cream, salt, and pepper. Heat olive oil in a nonstick skillet over medium heat. Add egg mixture; cook 1 minute. Lift edges of omelet with a rubber spatula, tilting pan to roll uncooked egg onto bottom. Cook 1 minute; sprinkle with basil, Parmesan cheese, and chives. Run spatula around edges; fold in half.