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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
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 |
Directions:
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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