Photo: Hector Sanchez 
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.

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.

Ratings & Reviews

good on father's day

June 19, 2016
Made from CL's "sour-cream-use-it-up."   Added 2-3 drops fish sauce to the whisked egg & subbed white pepper for black.  Rolled the soft-done, not-browned omelette rather than folding.  Served with sautéed mushrooms/shallots and some dressed baby greens.  Good way to use up herbs & sour cream.  Nice change from cheerios. 

Quick, easy

August 19, 2016
Needed something quick to throw together for dinner tonight and I had the ingredients in my garden/pantry.  If I made this again, I'd throw in some diced tomato.  I did double the herbs.  Cooking time was longer for me to get the eggs set before folding - about 3 minutes and med-high heat.  Would totally make again for any meal, not just breakfast.