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Omelets with Gruyere and Herbs Fines

Omelets with Gruyere and Herbs Fines

Category: Breakfast Dishes, Recipes

Servings: Serves 2

Serves 2


  • 4 large eggs
  • 3 Tbsp fresh Italian parsley, chopped
  • 2 tsp water
  • 1 tsp Fines Herbs
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 2 Tbsp (1/4 stick) butter
  • 1/2 cup (packed) grated Gruyère cheese (about 2 ounces)


  1. Beat eggs, 2 Tbsp. parsley, water, Herbs Fines, salt and pepper in small bowl to blend.
  2. Melt 1 Tbsp. butter in small nonstick skillet over medium-high heat. Add half of egg mixture (about 1/2 cup) to skillet. 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).
  3. Top half of omelet with 1/4 cup cheese. Using spatula, fold other half of omelet over cheese; slide out onto plate. Repeat with remaining butter, egg mixture and cheese. Sprinkle omelets with remaining parsley.