Basic Omelette with Fresh Herbs
Cooking the eggs with a touch of butter adds a rich flavor to the omelette.
egg white(s)3 large
basil2 tsp, oregano, dill or any other fresh chopped herbs (plus extra for garnish)
table salt1 pinch, or to taste
black pepper1 pinch, or to taste
cooking spray2 spray(s)
regular butter½ tsp
- In a mixing bowl, whisk together egg, egg whites, herbs, salt and pepper until fully combined and frothy, 30 seconds-1 minute.
- Coat an 8-inch nonstick skillet with cooking spray; add butter. Heat over medium heat until butter melts; swirl pan to distribute butter. Add egg mixture; tilt pan to distribute egg. As eggs solidify, push them gently into center of pan; tilt pan to allow any uncooked eggs to fill open space around edges. Cook until there is no liquid remaining, about 1-2 minutes. Reduce heat slightly; cook until eggs are set, 30 seconds-1 minute. (If you prefer your eggs more fully cooked, cover pan for last minute.)
- Loosen omelette edges with a spatula and slide omelette onto a plate; fold over and sprinkle with more herbs.
- Serving size: 1 omelette