Summer Herb Omelet

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Fresh chives and basil form a foundation of delicious flavor in this easy-to-make Summer Herb Omelet. It's perfect for breakfast before hitting the beach, a light yet satisfying lunch, or a refreshing outdoor dinner on a warm summer night, accompanied by crusty bread and a field greens salad.
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  1. Step 1.

    Directions 1. Add eggs and milk to your Whiskware Egg Mixer and whisk together. 2. Heat olive oil or butter in a nonstick pan over medium heat. Pour eggs into skillet and cook until bottom begins to set. Use spatula to gently push edges of omelet into center of pan, so that uncooked egg flows underneath. 3. When omelet is nearly cooked but still slightly runny on top, sprinkle cheese, 2 tablespoons chives, 1/3 cup basil, salt, and pepper over one half. 4. Use spatula to fold the other half of omelet over the side with toppings. Let cook for another 1-2 minutes, until cheese is melted and eggs are fully cooked. 5. Top with additional chives and basil and enjoy!

Don't Forget

Eggs are fluffier when made with our Egg Mixer

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Cleanly + easily crack eggs and separate yolks with our built in lid design.

egg mixer


Secure the lid and evenly whip air in up to 8 eggs at once with the confidence that none of it will spill.

egg mixer


Dishwasher safe and BPA free means that cleanup is a snap!

Recipe Note

WHIP THIS UP WHEN: Your garden is bursting with fresh herbs. DON'T FORGET: The Whiskware Egg Mixer whips up perfectly frothy eggs in a flash, and features a built-in egg cracker, a removable egg separator, and minimal mess.

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