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Herb Omelets With Tomato Sauce

Magical.Palate's picture
  Tomato sauce 2 Tablespoon
  Chopped chives/Green onion with tops 2 Tablespoon
  Garlic 1 Clove (5 gm), minced / pressed (Small Clove)
  Dry basil 1⁄4 Teaspoon
  Dry thyme 1⁄4 Teaspoon
  Dry tarragon 1⁄8 Teaspoon
  Grated parmesan cheese 2 Tablespoon
  Eggs 6
  Water 2 Tablespoon
  Salt 1⁄4 Teaspoon
  Butter/Margarine 1 Tablespoon

Prepare tomato sauce and keep warm.
In a small bowl, combine chives, garlic, basil, thyme, tarragon, and Parmesan cheese.
In another bowl, beat eggs, water, and salt just until blended.
In a 7 to 8-inch omelet pan (with a nonstick finish) over medium-high heat, melt 1 1/2 teaspoons of the butter and heat until foam begins to subside.
Pour in half the egg mixture.
As edges begin to set (almost at once), lift with a spatula and shake or tilt pan to let uncooked egg flow underneath.
When egg no longer flows freely, spoon half the chive mixture down center of omelet.
Run a spatula around edge, fold omelet in half, and slide onto a warm serving plate.
Repeat for second omelet.
Spoon hot tomato sauce over omelets before serving.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 703 Calories from Fat 455

% Daily Value*

Total Fat 51 g78.5%

Saturated Fat 22.3 g111.5%

Trans Fat 0 g

Cholesterol 1327.5 mg442.5%

Sodium 1371.4 mg57.1%

Total Carbohydrates 11 g3.7%

Dietary Fiber 2.3 g9.3%

Sugars 4.8 g

Protein 52 g103.1%

Vitamin A 72.5% Vitamin C 41%

Calcium 59.4% Iron 49.1%

*Based on a 2000 Calorie diet


Herb Omelets With Tomato Sauce Recipe