Baked Herb Omelet Recipe
Ingredients
| Eggs | 4 Medium, separated | |
| Water | 1⁄4 Cup (4 tbs) | |
| Fresh parsley | 1 Teaspoon, chopped | |
| Chives | 1⁄4 Teaspoon | |
| Marjoram | 1⁄4 Teaspoon | |
| Chervil | 1⁄4 Teaspoon | |
| Tarragon | 1⁄4 Teaspoon | |
| Thyme | 1⁄4 Teaspoon | |
| Salt | 1⁄4 Teaspoon | |
| Pepper | 1⁄8 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 266 Calories from Fat 160
% Daily Value*
Total Fat 18 g27.4%
Saturated Fat 5.5 g27.5%
Trans Fat 0 g
Cholesterol 744.4 mg248.1%
Sodium 742.1 mg30.9%
Total Carbohydrates 4 g1.4%
Dietary Fiber 1.1 g4.5%
Sugars 1.5 g
Protein 23 g46.3%
Vitamin A 32.4% Vitamin C 18.8%
Calcium 16.3% Iron 31.2%
*Based on a 2000 Calorie diet
Directions
In a large bowl, beat egg whites until stiff, but not dry.
In another large bowl, beat egg yolks with remaining ingredients until thick.
Fold whites into yolk mixture.
Transfer to a preheated nonstick omelet pan with ovenproof handle.
Cook until brown on bottom.
Transfer pan to oven and bake for 15 minutes or until brown on top.
Serve at once on a hot platter.
Divide evenly into 4 wedges.
Chef
