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Herb Omelets With Tomato Sauce Recipe
|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|
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 mg
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
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.