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Parmesan Herb Omelet

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Fresh herbs and Parmesan cheese wrapped in a fluffy omelet.
Course Breakfast & Brunch
Cuisine American
Keyword breakfast, brunch, eggs, herbs, omelet for one, parmesan
Prep Time 5 mins
Cook Time 2 mins
Additional Time 1 min
Total Time 8 mins
Servings 1 omelet
Calories 267
Author Laurie McNamara


  • 2 large eggs
  • kosher salt
  • black pepper
  • 2 large basil leaves torn
  • 2 teaspoons snipped fresh chives plus more for serving
  • 1 sprig fresh thyme leaves removed and torn
  • 1 tablespoon unsalted butter
  • 1 tablespoon grated Parmesan cheese plus more for serving


  • Crack the eggs into a bowl. With a fork, eat until fluffy. Add in the salt, pepper, basil, chives and thyme. Stir to combine.
  • Heat an 8-inch skillet over medium-high heat. Once preheated, add the butter and swirl to coat the bottom and halfway up the sides of the pan.
  • Pour in the egg mixture and use a rubber spatula to push the eggs towards the center of the pan while tilting it so the uncooked eggs can fill in the space. Continue to cook until just about set, sprinkle with Parmesan and then fold in half or thirds.
  • Transfer the omelet to a plate and sprinkle with more Parmesan and snipped chives.


Serving: 1g | Calories: 267kcal | Carbohydrates: 1g | Protein: 15g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 407mg | Sodium: 220mg | Potassium: 162mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1110IU | Vitamin C: 3mg | Calcium: 122mg | Iron: 2mg