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Herb Omelet

Photo Credit
Mshev/shutterstock
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Makes 2 servings.
Category
Eggs
Course
Breakfast & Brunches
Sources
Yankee Magazine's Great New England Recipes

“You can’t let your annual herbs go to seed too early, or they’ll stop growing. They’re also not as tasty after they’ve blossomed, so I pull off any buds as soon as I see them. I harvest herbs all summer long, for immediate eating or for drying and freezing.”

Ingredients
4 eggs, separated
3 tablespoons milk or cream
2 teaspoons raw bran
Dash of black pepper
Salt (optional)
2 teaspoons butter
1-1/2 tablespoons fresh chopped herbs: a combination of chives, parsley, basil, thyme, chervil, or your favorites

Instructions

In a bowl, beat egg yolks until thick and light yellow. Add milk, bran, pepper, and salt if desired, and mix thoroughly.

In a separate bowl, beat egg whites until stiff. Gently fold yolk mixture into egg whites.

Melt butter in omelet pan or frying pan over medium-low heat. Pour in egg mixture. When omelet is nearly set, add mixed herbs and fold over. Cook until completely set.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<span>Corinne</span> Fri, 09/07/2018 - 10:52
I love your news letter, however, really annoyed by the number of ads POLLUTING the flow of the text.
<span>Alice Clark</span> Fri, 06/09/2017 - 17:09
Thanks for the posts. Needed a new use for my herbs.