Spring Herb Omelets
This classic Spring Herb Omelets recipe is perfect for breakfast, brunch or lunch too. Ready in just a few minutes, it has great flavors with melted cheese and fresh herbs, and is easy to prepare.
- 7 large eggs or 1 1/2 cups fat free egg product
- 1/2 cup NESTLÉ CARNATION Evaporated Fat Free or Evaporated Lowfat 2% Milk
- Nonstick cooking spray
- 1/2 cup (2 ounces) shredded Gruyère cheese, divided
- 3 teaspoons snipped fresh dill, divided
- 3 teaspoons chopped chives or scallions, divided
- 3 teaspoons chopped flat-leaf parsley, divided
- Ground black pepper
Directions, Reviews, Nutrition
SPRAY medium (9- to 10-inch) nonstick skillet with nonstick cooking spray; heat over medium heat. Pour half of egg mixture (about 1 cup) into skillet; cook for 2 to 3 minutes or until set but still moist on top, lifting edges occasionally to allow uncooked egg mixture to flow to the bottom of the skillet.
TOP one side of cooked eggs with 1/4 cup cheese and 1 ½ teaspoons each of dill, chives and parsley. With spatula, loosen the edge of the omelet and fold half of it over the cheese and herbs. Remove from heat; cover. Let stand for 1 minute or until cheese is melted. Remove omelet from skillet. Repeat process with remaining ingredients to make second omelet. To serve, sprinkle each omelet with pepper; cut each omelet in half.
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Spring Herb Omelets
I will have to give this recipe a try. Looks good.
This is decious! I too added Feta to the recipe. What a great way to break up the weekday dinner routine!
love that omelet
just fab i added spinch ham onion cheese/fetta and used the method on directions and it was tastey what a breaky .thanks for the receipe
Serving Size: 1/4 of Recipe
Servings Per Recipe: 4
- Amount Per Serving
- Calories: 210
- Calories from Fat: 120
- Total Fat: 13g (20% of DV)
- Saturated Fat: 5g (26% of DV)
- Cholesterol: 385mg (128% of DV)
- Sodium: 210mg (9% of DV)
- Carbohydrates: 5g (2% of DV)
- Dietary Fiber: 0g (0% of DV)
- Sugars: 5g
- Protein: 17g
- Vitamin A: 15% of DV
- Vitamin C: 4% of DV
- Calcium: 25% of DV
- Iron: 10% of DV
*Percent Daily Values are based on a 2,000 calorie diet.