• 1/2 tablespoon medium chopped fresh Italian parsley
1/2 tablespoon medium chopped fresh basil
3/4 tablespoon thin sliced fresh chives
1/2 teaspoon thin sliced fresh tarragon
2 extra-large eggs
Pinch kosher salt
1/8 teaspoon freshly ground black pepper
1 tablespoon butter
2 ounces thinly sliced ham

• Preheat an oven to 350 F.
• Combine the parsley, basil, chives and tarragon in a small bowl and set aside.
• Break the eggs into a small bowl, whisk with the fork.
• Add Herbs, salt and pepper and whisk with a fork.
• Add chopped ham. Whisk with the fork.
• Preheat an 8-inch nonstick saute pan over medium low heat and swirl the butter into the pan.
• Pour in the egg mixture and swirl it in the pan.
• Increase the heat.
• For a few seconds, gently stir the egg mixture with a heat resistant rubber spatula (as if you were going to make scrambled eggs) and then swirl the eggs in the pan to make a nice round appearance.
• Reduce the heat to avoid any color or scorching. Continue cooking for about 1 minute. The eggs will be set on the bottom, but slightly liquid on top.
• Gently fold the omelet in half, and remove it from the heat.
• Put the omelet on plate and put the plate into an oven for 30 second.
• Serve.

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