Herby Omelet
Golden and creamy with flecks of emerald herbs throughout, this omelet transforms simple eggs into something sublime. The marriage of fresh basil and chives with sharp Asiago creates a dish worthy of lazy weekend mornings or an elegant brunch gathering.
By Chef Laura Bonicelli
Prep Time
10 min
Cook Time
—
Total Time
11 min
Servings
1 servings
Ingredients
- 2 large organic eggs
- 1 tablespoonsour cream
- Kosher salt and pepper (to taste)
- 1 tablespoonextra-virgin olive oil
- 2 teaspoonschopped basil leaves
- 1 teaspoonchopped chives
- 1 tablespoonfreshly grated Asiago or Parmesan cheese
Nutrition Facts
Per Serving (serves 1 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Whisk the eggs, sour cream, salt, and pepper together in a small bowl.
- 2
Heat the olive oil in a small skillet over medium-high heat; tip the pan to coat. Add the egg mixture; cook for one minute, until set, dragging a non-stick spatula through the set eggs to let the uncooked egg fill in.
- 3
Sprinkle the omelet with herbs and cheese. Roll or fold in half; serve immediately.