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Ingredients
2 eggs per omelette
Water
Salt and pepper to taste
Basil, thyme, and parsley
Grated cheeses (we like Monterey Jack and dollops of goat or cream cheese)
Possible fillings: caramelized onions, peppers (red are sweetest), mushrooms, scallions, diced ham
Break up as many eggs as you need for 2 eggs per omelette. Add a slosh of water and whisk well. Salt and pepper to taste. Add basil, thyme, and parsley by pinches. Add grated cheeses of choice. Stir the eggs well in a well-oiled saute pan until eggs set up, or pour eggs into a glass-covered pan and let eggs set up on medium-low heat. Then, add fillings of choice. Fold omelette over and finish off with a flip to the other side.
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