Gruyere And Parsley Omelets

Recipe Ingredients

4		Eggs (large)
3 tablespoons	45ml	Chopped fresh Italian parsley
2 teaspoons	10ml	Water
1 teaspoon	5ml	Dried fines herbes or dried salad herbs
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
2 tablespoons	30ml	Butter - (1/4 stick)
1/2 cup	73g / 2.6oz	Grated Gruyère cheese - (packed) - abt 2 oz

Recipe Instructions

Beat eggs, 2 tablespoons parsley, 2 teaspoons water, dried herbs, salt and pepper in small bowl to blend.

Melt 1 tablespoon butter in small nonstick skillet over medium-high heat. Add half of egg mixture (about 1/2 cup) to skillet. Cook until eggs are just set in center, tilting pan and lifting edge of omelet with spatula to let uncooked portion flow underneath, about 2 minutes.

Top half of omelet with 1/4 cup cheese. Using spatula, fold other half of omelet over cheese; slide out onto plate. Repeat with remaining butter, egg mixture and cheese. Sprinkle omelets with remaining 1 tablespoon parsley.

This recipe yields 2 servings; can be doubled.

Source:
Bon Appetit, February 2000

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