Herbed Cheese Omelet

Omelet prepared from eggs, onion powder, dried basil, dried parsley flakes, and celery seed. As eggs set, American cheese is placed over cooking eggs, and omelet is folded in half to melt cheese.

Ingredients -

6 Large Eggs
1/2 teaspoon Onion Powder
1/2 teaspoon Dried Basil
1/4 teaspoon Dried Parsley Flakes
1/4 teaspoon Celery Seed
1 tablespoon Butter
2 Processed American Cheese Slices

Preparation:

1. Add eggs, onion powder, dried basil, dried parsley flakes, and celery seed to medium bowl.

2. Whisk to combine.

3. Add butter to large skillet. Add eggs to cold skillet. Heat the eggs over medium heat.

4. As eggs set, lift edges, letting uncooked portion flow underneath.

5. When eggs are almost completely set, remove from the heat.

6. Place American cheese slices over one half of the eggs.

7. Fold in half and transfer to a warm platter.

Omelet Making Tip

Eggs

Eggs should be stored in their original packaging in the coldest part of the refrigerator. Avoid placing eggs in special compartments built into the refrigerator door as the temperature fluctuations are not desirable.

Omelet Making Tip

Dried Herbs

Dried herbs should be added to cooked dishes at the very last possible moment as they lose much of their flavor when heated. Freshly minced basil, fresh minced parsley and fresh minced onion would be a great substitute for the dried herbs and spice.

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