Herb and Onion Open-Faced Omelet
To make this omelet and its variations, you will need a nonstick 12-inch skillet with a lid. If your skillet doesn't have a lid, improvise with one from a pot of a similar diameter (such as a Dutch oven) or even large baking sheet. It doesn't have to fit perfectly—it only needs to trap heat in the pan.
cup lightly packed fresh cilantro or flat-leaf parsley leaves, finely chopped
01In a medium bowl, whisk together the eggs, both herbs, garlic and 1 teaspoon salt. In a nonstick 12-inch skillet over medium, heat 1 tablespoon of oil until shimmering. Add the onion and ¼ teaspoon salt, then cook, stirring frequently, until softened and just beginning to brown, 3 to 5 minutes. Transfer to a small bowl and set aside.
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