Dried Herb Omelet

Dried Herb Omelet
Serves 1
Can be Doubled

This recipe is another one that I picked up in Malibu. Our friends who we rented our house with brought along their nanny Ika who, like our nanny Tess, happens to be a fabulous cook. I saw her making this omelet on our first morning there and was skeptical that using only dried herbs could make for a tasty end result. I took the bite that she offered me and realized I was wrong- this dish which has no oil and requires no chopping is full of flavor and is ready in a flash. It’s great for any meal, but it’s become a weekend lunchtime favorite in our house.     ~Shivani


2 eggs
1 tablespoon of water or milk
1/4 teaspoon dried tarragon
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
salt and pepper, to taste


Heat a small to medium nonstick over on medium heat and coat with cooking spray.

While pan is heating, beat the eggs using a whisk until fluffy, adding liquid halfway through.

Add herbs and salt and pepper.

Pour egg batter onto pan, and cook until edges are lightly brown, and the middle is no longer runny.

Flip, and cook an additional minute or two.

Serving Suggestions:

Whole-wheat or Food for Life Ezekiel toast with a dollop of butter is a great starch option. Get your veggies  in with a simple salad of romaine lettuce, tomatoes, cucumbers, onions and carrots or any lightly stir-fried or steamed vegetable like broccoli, zucchini or green beans.

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