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.
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.
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.
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