Kitchen Table: Fresh Herb Omelet

| December/January 1994

Serves 4

Omelets are reason enough to keep a culinary herb garden on the windowsill year round.

• 1 cup finely chopped fresh spinach
• 1/2 cup chopped fresh parsley
• 2 tablespoons each chopped fresh chives, basil, and dill
• 2 tablespoons each minced onion and radish
• 6 tablespoons water
• 6 eggs, beaten
• Oil

1. Combine the spinach, herbs, onion, and radish. Mix the water with the eggs and add to the greens. Heat an omelet pan over medium-high heat. Add just enough oil to coat the bottom. Pour in enough egg mixture to nearly cover the bottom of the pan and tip the pan to spread it evenly around.

2. Cook the mixture until it is nearly set and the bottom is light golden brown, then fold it in half. Cook a minute longer. Remove the omelet to a warm platter. Repeat for the other three omelets.

3. Garnish with parsley and serve immediately.

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