Omelet with Lemon, Parsley, Thyme and Garlic
This lemon, parsley, thyme, and garlic omelet tastes pretty wonderful. Serve it with a simple salad for a nice lunch.Serves 4-6
Ingredients
- 6 large eggs preferably organic
- 1 tablespoon milk
- 1/2 cup garlic chopped
- 1/2 cup fresh flat-leaf parsley chopped, plus additional for garnish
- 2 tablespoons fresh thyme leaves chopped
- Juice and zest of 1 lemon
- 1 teaspoon red pepper flakes
- 1/2 tablespoon unsalted butter
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- Sea salt and freshly ground black pepper
Instructions
- Heat 1/4 cup of the olive oil in a medium pan over medium heat. Add the garlic and cook for 1 minute, stirring. Add the parsley, thyme, lemon juice and zest, and red pepper flakes, season with salt and pepper, and cook for 5 minutes longer, stirring. Remove from the heat and set aside.
- Add the eggs and milk to a medium bowl. Season with salt and pepper and whisk until combined. Set aside.
- In a large pan, heat the butter and olive oil over medium-high heat. Add the eggs to the pan and cook for 4-5 minutes or until just set. Spoon the herb mixture evenly one side of the omelet and fold the other side over.
- Transfer the omelet to a serving plate. Sprinkle additional parsley and freshly ground black pepper, if desired, over the top and serve immediately.
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