Try this out for breakfast today!
1/3 cup Parmesan Cheese (grated)
1 tbsp Parsley (finely chopped)
1 tbsp Fresh Mint (finely chopped)
Salt and black pepper to taste
1/4 cup Milk
1/4 cup Scallions (finely chopped)
2 tbsp Butter
In a mixing bowl beat the eggs with the salt and pepper until it starts bubbling.
Beat in the milk, mint, parsley, scallions, and cheese. In a heavy skillet melt the butter over moderate heat.
Pelt in the egg mixture and spread it out evenly.
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.
When the centre of the omelette is almost firm, place a plate over the skillet and invert, and drop the omelette 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.