Dairy Free Herb Garden Omelet
Total time13 min
Prep time8 min
Cook time5 min
4.7(11)
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Learn more →Ingredients
1 serving
- 3 large eggs
- 1 tbsp water
- ¼ tsp fine sea salt
- ⅛ tsp black pepper
- 1 tbsp olive oil
- 1 tbsp fresh chives, finely chopped
- 1 tbsp fresh flat-leaf parsley, finely chopped
- 1 tsp fresh thyme leaves
- 1 tsp fresh tarragon, finely chopped (optional)
- 1 oz fresh mozzarella, torn into small pieces
Chef's tipUse the same amount. It works well fresh in dishes like caprese, salads, and skewers. For pizza or baked dishes, choose a dairy-free mozzarella labeled for melting so it softens the way you'd expect.
Instructions
- 1
Crack the eggs into a small bowl, add the water, salt, and pepper, and beat with a fork until the yolks and whites are fully combined and the mixture is uniform in color, about 30 seconds. Stir in the chives, parsley, thyme, and tarragon, if using.
- 2
Heat the olive oil in a 10-inch nonstick skillet over medium heat until the oil shimmers and flows easily across the pan, about 1 minute.
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