French · Breakfast
Rolled Herb Omelet (Low-Calorie)
A light French-style rolled omelet made with two eggs, fresh chives, parsley and tarragon, cooked quickly in a lightly buttered nonstick pan and folded into a slim log. Finished with a dollop of Greek yogurt instead of cream or extra cheese, keeping richness in check.
$2
6 minsPrep
5 minsCook
11 minsTotal
EasyLevel
Nutrition per serving
281Calories
18.9gProtein
21.4gFat
2.7gCarbs
1.7gSugar
0.4gFiber
355mgSodium
822mgChol
9.3gSat Fat
252mgPotassium
100mgCalcium
2.4mgIron
1.5mcgVitamin B12
10mgVitamin C
vegetarian
low-calorie
low-carb
low-calorie
Instructions
1
Prep
Crack the eggs into a small bowl, add salt and black pepper, whisk until combined and slightly frothy, then stir in the chopped chives, parsley and tarragon.
2
Melt
Warm a nonstick skillet over medium-low heat and melt the butter, swirling to coat the base until foaming but not browned, about 30 seconds.
3
Fry
Pour the egg mixture into the skillet and let sit undisturbed for 20 seconds over medium-low heat, then gently push the set edges toward the center, tilting so uncooked egg flows underneath, until the surface is just set but still glossy, about 60 seconds total.
4
Build
Working from one edge, roll the omelet into a tight log using a spatula, then tip it seam-side down onto a plate.
5
Plate
Spoon the Greek yogurt alongside the warm omelet and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (210g)
- 2 tbsp2 tbsp fresh chives
- 2 tsp2 tsp fresh parsley
- 1 tsp1 tsp fresh tarragon
- 2 tsp10g unsalted butter
- 2 tbsp30g Greek yogurt
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
