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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.
4
Servings
Tip
Don't pour the beaten eggs into the skillet too soon. Waiting until the oil begins to smoke indicates the pan is hot enough to cause the eggs to puff up as soon as they're added, creating a light, fluffy texture in the finished omelet.
15 - 30 minutes
Ingredients
-
8
large eggs
-
½
cup lightly packed fresh cilantro or flat-leaf parsley leaves, finely chopped
Directions
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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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