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A Herbie that everyone could go for

The Baltimore Sun

Fresh herb season is under way in gardens and pots throughout the area. So how about using them in a fast, easy and nutritious omelet? We're naming it Herbie and it's enough to feed two. And because it's quick to make, Herbie the Second won't add much time to making supper for four.

Kids will like Herbie, too, especially if you use olive slices to fashion a face on the omelet. Sauvignon blanc will pair well with the herbs in the dish. For kids, a glass of milk is a fine partner.

Renee Enna writes for the Chicago Tribune, which provided the recipe analysis.

Herbie the Omelet

Makes 2 servings Total time: 25 minutes

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 (see note)

Combine the eggs, milk, water, salt and pepper to taste in a bowl; whisk together. Spray a 12-inch skillet with nonstick cooking spray. Heat pan over medium-high heat. Add the oil, swirling to coat pan. Add egg mixture. 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.

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

Per serving: 308 calories, 23 grams fat, 7 grams saturated fat, 646 milligrams cholesterol, 3 grams carbohydrate, 23 grams protein, 901 milligrams sodium, 0 grams fiber

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