Fresh Herb Omelette
|Chopped spinach||1 Cup (16 tbs)|
|Chopped parsley||1⁄2 Cup (8 tbs)|
|Dill weed||2 Tablespoon, snipped|
|Snipped chives||2 Tablespoon|
|Snipped basil||2 Tablespoon|
|Minced radishes||1⁄4 Cup (4 tbs)|
|Minced onion||2 Tablespoon|
|Eggs||6 , beaten|
Combine spinach, herbs, radishes, and onions.
Combine eggs and water, and add to greens mixture.
Heat a cast iron skillet or omelet pan to medium-high heat.
Add just enough oil to pan to coat the bottom.
Pour in omelet mixture, pushing cooked edges of omelet toward center of the pan with a metal spatula, and tipping the pan so the liquid will run to the outside rim and cook.
When the omelet is almost set and the bottom is a golden brown color, lift up one side and fold it over the other side.