Gruyere and Parsley Omelets

1. 1

   Beat eggs, 2 tablespoons parsley, 2 teaspoons water, dried herbs, salt and pepper in small bowl to blend.

2. 2

   Melt 1 tablespoon butter in small nonstick skillet over medium-high heat.

3. 3

   Add half of egg mixture (about 1/2 cup) to skillet.

4. 4

   Cook until eggs are just set in center, tilting pan and lifting edge of omelet with spatula to let uncooked portion flow underneath, about 2 minutes.

5. 5

   Top half of omelet with 1/4 cup cheese.

6. 6

   Using spatula, fold other half of omelet over cheese; slide out onto plate.

7. 7

   Repeat with remaining butter, egg mixture and cheese.

8. 8

   Sprinkle omelets with remaining 1 tablespoon parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.