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Ingredients
- 4 Large eggs
- Salt and freshly grnd black pepper to taste
- 1/4 c. lowfat milk
- 1 Tbsp. finely minced parsley
- 1 Tbsp. finely minced fresh mint or possibly basil leaves
- 1/4 c. finely minced scallions, including 2 inches of the green tops
- 1/3 c. freshly grated imported Parmesan cheese
- 2 Tbsp. butter
Directions
- In a mixing bowl beat the Large eggs with the salt and pepper till frothy, using a large fork or possibly whisk. beat in the lowfat milk, parsley, mint, scallions, and cheese till well blended. Taste for seasoning.
- In a heavy skillet heat the butter over moderate heat. Pour in the egg mix and spread it out proportionately. Reduce the heat to low, cover, and cook till the edges of the omelet begin to get hard. Uncover and run a spatula around the edges to keep it from sticking to the pan.
- When the center of the omelet is almost hard, place a plate over the skillet and invert, dropping the omelet onto the plate. Gently slide it back into the pan, cover, and cook a few min longer till the underside is lightly browned. Slide out onto a serving plate, cut into wedges, and serve at once.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 158g | |
| Recipe makes 2 servings | |
| Calories 261 | |
| Calories from Fat 192 | 74% |
| Total Fat 21.66g | 27% |
| Saturated Fat 10.55g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 449mg | 150% |
| Sodium 236mg | 10% |
| Potassium 230mg | 7% |
| Total Carbs 3.38g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 2.65g | 2% |
| Protein 13.86g | 22% |
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