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Baked Herb Omelet

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Ingredients
  Eggs 4 Medium, separated
  Water 1⁄4 Cup (4 tbs)
  Fresh parsley 1 Teaspoon, chopped
  Chives 1⁄4 Teaspoon
  Marjoram 1⁄4 Teaspoon
  Chervil 1⁄4 Teaspoon
  Tarragon 1⁄4 Teaspoon
  Thyme 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
Directions

Preheat oven to 350°F.
In a large bowl, beat egg whites until stiff, but not dry.
In another large bowl, beat egg yolks with remaining ingredients until thick.
Fold whites into yolk mixture.
Transfer to a preheated nonstick omelet pan with ovenproof handle.
Cook until brown on bottom.
Transfer pan to oven and bake for 15 minutes or until brown on top.
Serve at once on a hot platter.
Divide evenly into 4 wedges.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Egg

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 266 Calories from Fat 160

% Daily Value*

Total Fat 18 g27.4%

Saturated Fat 5.5 g27.5%

Trans Fat 0 g

Cholesterol 744.4 mg248.1%

Sodium 742.1 mg30.9%

Total Carbohydrates 4 g1.4%

Dietary Fiber 1.1 g4.5%

Sugars 1.5 g

Protein 23 g46.3%

Vitamin A 32.4% Vitamin C 18.8%

Calcium 16.3% Iron 31.2%

*Based on a 2000 Calorie diet

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Baked Herb Omelet Recipe