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Fresh Herb Omelet

Photo: Hector Sanchez 

Yield

Serves 1 (serving size: 1 omelet)

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.

Ingredients

  • 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

Nutrition Information

  • calories 259
  • fat 21.1 g
  • satfat 6 g
  • monofat 10.4 g
  • polyfat 2.9 g
  • protein 14 g
  • carbohydrate 2 g
  • fiber 0.0 g
  • cholesterol 382 mg
  • iron 2 mg
  • sodium 430 mg
  • calcium 115 mg
  • sugars 1 g
  • Est. Added Sugars 0 g

How to Make It

  1. 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.