Fresh herbs and Parmesan cheese wrapped in a fluffy omelet.
Course Breakfast & Brunch
Keyword breakfast, brunch, eggs, herbs, omelet for one, parmesan
Prep Time 5mins
Cook Time 2mins
Additional Time 1min
Total Time 8mins
Author Laurie McNamara
2teaspoonssnipped fresh chivesplus more for serving
1sprigfresh thymeleaves removed and torn
1tablespoongrated Parmesan cheeseplus 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.