6 eggs
6 tablespoons of grated Parmesan cheese
4 tablespoons of butter or margarine
1 tablespoon of fresh tarragon
1 tablespoon of fresh marjoram
6 eggs
6 tablespoons of grated Parmesan cheese
4 tablespoons of butter or margarine
1 tablespoon of fresh tarragon
1 tablespoon of fresh marjoram
Beat the eggs lightly, including both whites and yolks, then add the crushed herbs, salt, and pepper
Melt the butter or margarine in a non-stick skillet over medium heat
Pour in the egg mixture, reduce the heat to low, cover the skillet, and let the eggs firm up on the bottom
Lift the edges with a spatula and roll the omelet
Serve hot for 6 people.
