Gruyere and Parsley Omelet Recipe
"Eggs - Breakfast Recipes"


Gruyere and Parsley Omelet

4 large eggs
3 Tbsp chopped fresh Italian parsley
2 tsp water
1 tsp dried fines herbes or dried salad herbs
1/4 tsp salt
1/4 tsp ground black pepper
2 Tbsp (1/4 stick) butter
1/2 cup (packed) grated Gruyere cheese (about 2 ounces)

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.

Makes 2 servings; Can be doubled.

Source of Recipe: Bon Appetit, February 2000

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