September 14
All I wanted when we moved to a new place was a backyard or even a small balcony. While a backyard would be great for a number of reasons, even a small balcony would do because I always wanted to be able to keep a little herb garden for myself. Not only would a herb garden be great because of its freshness and accessibility but I always hate buying herbs. I hate buying herbs because I pretty much never use them up. I always end up using half of the bunch for whatever I bought it for and then have no idea what to do with the rest! This is the perfect dish to use up any leftover herbs you have lying around. It is so easy to make and customize according to whatever you have on hand.
This recipe is based on a dish that I tasted at a wreath making party last Christmas. The hostess served a frittata type thing that was absolutely loaded with herbs. It was so surprisingly delicious, it’s stuck in my mind. I have no idea why it’s taken me so long to make this since it is so straightforward and easy to make. Regardless, I am glad this is finally in my repertoire of fast and easy dishes for a last minute dinner or a special brunch.
I used basil and chives in my eggs but I bet that dill, fresh oregano or even fennel tops would be lovely. You can also fill this with whatever you want. I made a version with swiss chard, goat’s cheese and tomatoes for myself and swapped out the tomatoes for some leeks for my boyfriend. Both versions were great and I am sure we will be making these again.
You can use any combination of fresh herbs that you want (but I would stay away from super woody ones like rosemary or thyme). I would suggest: dill, chives, basil, cilantro etc.
In a small pan, prepare you fillings (i.e. saute swiss chard and leeks, slice tomatoes etc), set aside.
Whisk together eggs, milk, salt and pepper.
In the same pan (about 6 inches in diameter) melt butter over low-medium heat.
Pour eggs and herbs into pan and cook slowly over low-medium heat.
Once the omelette is pretty much set, you can flip it over to quickly cook the top.
Transfer to a plate and top with garnishes.
http://mysecondbreakfast.com/green-omelette-recipe/Green Omelette Recipe was last modified: September 14, 2013 by
2 thoughts on “Green Omelette Recipe”
I love this. I made the omelet minus the filling and garnish, and it came out great. My family loved it. I just have to wait for my chives to grow more. I used the leaves instead of the flower buds as I am harvesting the seeds. We consume chives here like crazy. Thanks for the wonderful recipe.
So nice to hear you enjoyed it!