Omelet with Lemon, Parsley, Thyme and Garlic

This lemon, parsley, thyme, and garlic omelet tastes pretty wonderful. Serve it with a simple salad for a nice lunch.

Serves 4-6

Ingredients

• 6 large eggs preferably organic

• 1 tablespoon milk

• 1/2 cup garlic chopped

• 1/2 cup fresh flat-leaf parsley chopped, plus additional for garnish

• 2 tablespoons fresh thyme leaves chopped

• Juice and zest of 1 lemon

• 1 teaspoon red pepper flakes

• 1/2 tablespoon unsalted butter

• 1/4 cup plus 2 tablespoons extra-virgin olive oil

• Sea salt and freshly ground black pepper

Instructions

• Heat 1/4 cup of the olive oil in a medium pan over medium heat. Add the garlic and cook for 1 minute, stirring. Add the parsley, thyme, lemon juice and zest, and red pepper flakes, season with salt and pepper, and cook for 5 minutes longer, stirring. Remove from the heat and set aside.

• Add the eggs and milk to a medium bowl. Season with salt and pepper and whisk until combined. Set aside.

• In a large pan, heat the butter and olive oil over medium-high heat. Add the eggs to the pan and cook for 4-5 minutes or until just set. Spoon the herb mixture evenly one side of the omelet and fold the other side over.

• Transfer the omelet to a serving plate. Sprinkle additional parsley and freshly ground black pepper, if desired, over the top and serve immediately.