I had the BEST omelet ever when I was on Nantucket last weekend. The host had a fresh herb and vegetable garden. She picked fresh basil, tarragon and a tomato. I’ve never thought to put herbs in with my egg mixture…WOW. It was amazing and stuck with me enough that I had to try to make one this morning!
2-4 eggs per person
any fresh veggies you desire
EVOO (extra virgin olive oil)
Drizzle a small amount of EVOO around a frying pan. Set at medium heat.
Beat the eggs with about a teaspoon of milk per egg
chop fresh basil and tarragon into small pieces, add to egg mixture
pour egg mixture into heated pan and allow to sit until top starts to firm
add fresh tomato and other veggies
add shredded cheese (or even crumbled feta, yum)
when cheese is almost melted, fold omelet in half and allow to cook until middle looks heated through.
If you’re not the type of person to have fresh herbs and veggies in your garden, you can do as I did this morning…use dried herbs and whatever you can scrounge up from the fridge. Just having the herbs in the egg mixture is YUMMY!