Organic Garden Herb Omelette The key to a wonderful omelette is to use a good quality non-stick skillet and fresh organic ingredients whenever possible. The fresh herbs add so much personality and freshness to this breakfast entree. Assemble all of your ingredients before you start so you’re not running around the kitchen looking for ingredients while the omelette is cooking. Use two eggs for a single serving omelette or 4 eggs if you’re making an omelette to share. 2 to 4 eggs fresh herbs (I used basil, sage chives, parsley, thyme and cilantro) purple onion, coarse chopped extra sharp cheddar cheese, grated (or your favorite) grilled, chilled chicken, cut into chunks and warmed a little salt and pepper to taste 2 teaspoons olive oil for the pan Finely chop the herbs. Heat the olive oil in the skillet and roll it around in the bottom of the pan so the entire bottom is coated. Beat your eggs along with a Tablespoon of water for every two eggs used. Pour the eggs into the hot pan, shifting the pan around so the eggs evenly cover the bottom. Place the skillet back on the burner and adjust the heat to a medium temperature. When the eggs are almost done cooking (almost dry on top), sprinkle the filling ingredients evenly over the eggs. When the cheese is melted, fold omelette in half using a spatula. Transfer omelette to a serving plate and serve. Try this omelette drizzled with a little Sriracha hot sauce or balsamic ketchup (one part good quality balsamic vinegar to two parts ketchup). From Melissa at ChinDeep.
Posted on: Sun, 27 Apr 2014 17:30:00 +0000
Trending Topics
Recently Viewed Topics
© 2015