- 4 eggs
- 4 tablespoons [60 mL] cream or whole milk
- 1/2 teaspoon [2.5 mL] salt
- 2 tablespoons [30 mL] freshly chopped parsley
- 1/4 cup [60 g] grated Cheddar cheese [optional]
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- Beat together eggs, cream or milk and salt, until light.
- Stir in chopped parsley.
- Cook omelet into a heavy frypan, over medium heat, turning it over only once.
- If desired, sprinkle turned-over omelet with grated Cheddar cheese.
- Serve immediately.
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