Ingredients

The following ingredients have 1 Servings
  • 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)

Instruction

  • 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.