Herbed
omelet recipe
This
great omelet recipe is ideal for a quick outdoor
breakfast or brunch.
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Herbs,
cheese and eggs combine to make a great alternative
to standard breakfast dishes, and is always
well received. Add onion and bell peppers
for a delicious, Spanish omelet type twist.
Serve with toast or savory quickbread, and
perhaps some fresh fruit, for a quick, delicious
and satisfying start to a new day. |
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Print
recipe |
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Try
this delicious herbed omelet breakfast:
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Serves
4 - 6
Ingredients:
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3/4
cups whole milk |
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1/2
teaspoon freshly grated
lemon zest |
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8
eggs, lightly beaten |
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1
tablespoon fresh oregano,
shredded |
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1
clove garlic, crushed |
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6
leaves fresh basil, shredded |
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1
tablespoon fresh rosemary
leaves, chopped |
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1/2
cup fresh parsley, shredded |
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1/4
cup shredded Colby or cheddar
cheese |
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1/4
cup grated Parmesan cheese |
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1
tablespoon unsalted butter |
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Salt
and pepper to taste |
Preparation:
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In
large bowl, combine milk
and lemon peel. |
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Add
eggs and seasonings, mix
well and stir in cheeses. |
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In
large skillet, melt butter,
pour in egg mixture. |
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Cook
over medium heat, stirring
gently, until eggs are set |
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Garnish
with parsley and serve hot |
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