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Ingredients
- 4 lrg Large eggs
- 2 Tbsp. water Salt and pepper
- 2 Tbsp. minced mixed fresh chives, parsley and thyme
- 2 Tbsp. butter
- 1/3 c. halved grape tomatoes
- 1/4 c. shredded imported Swiss cheese
Directions
- Beat the Large eggs with the water, salt, pepper and herbs.
- Heat the butter in an omelet pan set over moderate heat. When the butter has melted and looks foamy, add in the Large eggs. As the edges of the Large eggs begin to set, use a rigid spatula to push the edges toward the center of the pan, while tilting the pan to let uncooked portions move to exposed surfaces.
- Keep pushing the Large eggs and tilting the pan till the Large eggs are almost set, but still creamy and shiny.
- Spoon the tomatoes and cheese on top of the Large eggs, down the center.
- Fold the omelet in half or possibly in thirds. Slide out onto a serving plate.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 294g | |
| Calories 612 | |
| Calories from Fat 447 | 73% |
| Total Fat 50.44g | 63% |
| Saturated Fat 25.56g | 102% |
| Trans Fat 0.0g | |
| Cholesterol 920mg | 307% |
| Sodium 524mg | 22% |
| Potassium 349mg | 10% |
| Total Carbs 7.63g | 2% |
| Dietary Fiber 1.0g | 3% |
| Sugars 4.02g | 3% |
| Protein 33.26g | 53% |
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