Herbed Omelet


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If you aren’t a huge meat fan, then this omelet is for you. Enjoy your egg omelet with the fresh herbs of tarragon, chervil, basil and chives butter.

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  • 4 eggs
  • 4 Tbs. warm water
  • 1/2 tsp. salt
  • Pepper
  • 1/2 tsp. each of tarragon, chervil, basil and chives butter

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Beat yolks and whites separately. To the yolks add water, salt and a dash of pepper, plus the herbs. Fold the whites into the yolk mixture. Pour into a hot, well buttered oven proof skillet. Turn heat down on low and cook the eggs slowly. When the omelet has risen and is golden brown near edges, place in a 300 degree oven until it is finished cooking. If desired you can place shredded cheese on the eggs before folding over and serving.

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