Herby Omelet
Herby Omelet
© Chef Laura Bonicelli
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.
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
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.
Nutrition Facts
Per Serving (serves 1 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.