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Categories:Viewed: 68 - Published at: 6 years ago
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
Method
- 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.
