Brown Butter, Asiago, and Herb Omelet

By ohioeggs  

January 26, 2016

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Wake up to a delicious Brown Butter, Asiago and Herb Omelet, sprinkled in fresh sage, rosemary and thyme. Treat yourself to a high-protein breakfast that may sound fancy but is ready in just a few minutes.

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Ingredients

2 eggs

2 Taplespoons water

1 teaspoon butter

1 teaspoon fresh sage leaves, minced

½ teaspoon fresh thyme leaves

½ teaspoon fresh rosemary leaves, minced

½ teaspoon fresh parsley, minced

2 Tablespoons Asiago cheese, grated

Salt and pepper to taste

Directions

Whisk together eggs and water. Set aside.

Preheat a 9 or 10-inch nonstick skillet over medium high heat. Melt butter and add ½ of the sage. Mix together the remaining herbs and set aside. Just as the butter begins to brown, add the egg mixture. Move the egg mixture from the eggs of the pan to the center, while tipping the pan to fill the area that is now open. Continue around the pan.

When omelet is mostly set, but still a bit moist, sprinkle the remaining herbs and cheese on the surface of the omelet. Fold the omelet in half and plate. Garnish with additional herbs and a bit of sour cream or fresh, seasoned tomatoes. Enjoy.

Watch how easy it is to make a Brown Butter, Asiago, and Herb Omelet .

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Columbus, OH 43201
info@ohiopoultry.org
(614) 882-6111

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