• 1/3 Cup grated Parmesan cheese
• 1 tbsp Finely chopped parsley
• 1 tbsp Finely chopped fresh mint
• 4 Eggs
• Salt and black pepper to taste
• 1/4 Cup milk
• 1/4 Cup finely chopped scallions
• 2 tbsp Butter
How to make Cheese Omelet:
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In a mixing bowl beat the eggs with the salt and pepper until it starts bubbling.
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Beat in the milk, mint, parsley, scallions, and cheese until well homogenised.
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In a heavy skillet melt the butter over moderate heat.
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Pelt in the egg mixture and spread it out evenly.
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Reduce the heat to low and cover it fully and cook until the edges of the omelet begin to get firm. Uncover and run a spatula around the edges to keep it from sticking to the pan.
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When the center of the omelet is almost firm, place a plate over the skillet and invert, dropping the omelet onto the plate. Gently slide it back into the pan, cover, and cook for a few minutes longer until the underside is lightly browned. Slide out onto a serving plate, cut into wedges, and serve at once.
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