Ingredients
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3 large eggs
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1 pinch salt
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1 pinch cayenne pepper
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1 teaspoon chopped fresh parsley
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½ teaspoon chopped fresh marjoram
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½ teaspoon chopped fresh thyme
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3 tablespoons grated sharp white Cheddar cheese
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2 teaspoons olive oil
Directions
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Combine eggs, salt, cayenne, parsley, marjoram, thyme, and white Cheddar cheese in a small bowl and beat with a fork until combined.
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Heat oil in a small, nonstick pan over medium heat. Pour the egg mixture into the hot pan and use a rubber spatula to begin scrambling the eggs, moving constantly and scraping the sides of the pan as needed. Reduce heat to low when eggs start to come together. Continue cooking, stirring slowly but constantly, until you have achieved very wet, soft scrambled eggs. Turn off the heat.
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Tilt the pan toward you and push all the eggs together at the bottom edge of the pan. Go around the edges with your spatula, tucking in and smoothing out the edges, as you form the eggs into an omelet that is no longer wet, but still moist. The curve of the pan will help the shaping.
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Turn the heat back to medium to help form a skin on the surface of the omelet, about 15 seconds. Remove from heat and carefully flop over onto a warm plate. Serve immediately.
Chef's Notes:
While this will work with 2 eggs, I recommend using 3, as the texture does come out better.
You can use any finely and freshly chopped herbs you like and can use butter instead of olive oil. As long as you don't use too much, feel free to add whatever other ingredients you want, such as a different cheese, diced ham, or vegetables.
This can be made in a large nonstick pan, shaped the same way, but the eggs will cook much faster, so watch your heat and go slowly.
Nutrition Facts (per serving)
401 | Calories |
33g | Fat |
2g | Carbs |
25g | Protein |
Nutrition Facts | |
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Servings Per Recipe 1 | |
Calories 401 | |
% Daily Value * | |
Total Fat 33g | 42% |
Saturated Fat 11g | 56% |
Cholesterol 584mg | 195% |
Sodium 521mg | 23% |
Total Carbohydrate 2g | 1% |
Dietary Fiber 0g | 1% |
Total Sugars 1g | |
Protein 25g | 50% |
Vitamin C 3mg | 3% |
Calcium 269mg | 21% |
Iron 3mg | 19% |
Potassium 244mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.