Food & Drink

Herbie the omlet

Herbie the omlet

6 eggs

2 tablespoons each: milk, water

1/2 teaspoon salt

Freshly ground pepper

2 teaspoons vegetable oil

1/4 cup each, shredded: Italian cheese blend, baby spinach

1 teaspoon fresh, minced, each:

Basil, tarragon, chives

If you don't have fresh herbs on hand, use 1 1/2 teaspoons dried Italian or French herb blend.

Combine the eggs, milk, water, salt and pepper to taste in a bowl; whisk together. Spray a 12-inch skillet with non-stick cooking spray; heat pan over medium-high heat. Add the oil, swirling to coat pan. Add eggs; cook until bottom is set, lifting edges of omelet and tilting skillet to allow eggs to flow beneath to cook, about 8 minutes.

Top eggs with cheese, spinach and fresh herbs; fold omelet in half. Continue cooking until cheese melts and spinach wilts, about 2 minutes.

Nutritional information per serving: 308 calories, 67 percent of calories from fat, 23 g fat, 7 g saturated fat, 646 mg cholesterol, 3 g carbohydrates, 23 g protein, 901 mg sodium, no fiber.