Make breakfast for dinner with this traditional herb-filled omelet and buttery steamed potatoes.

Source: Midwest Living


Credit: Carson Downing

Recipe Summary

35 mins


Ingredient Checklist


Instructions Checklist
  • Place potatoes in a steamer basket over boiling water; cover and cook until tender, 15 to 20 minutes.

  • Meanwhile, for each omelet, whisk together
    2 eggs, 2 teaspoons milk and 1/4 teaspoon salt. In an 8-inch nonstick skillet, melt 1 tablespoon butter over medium-low just until foaming. Add egg mixture. Stir eggs gently but continuously with a silicone spatula until you have small pieces of cooked egg surrounded by liquid egg. Stop stirring. Cook until just set and shiny, 30 to 60 seconds more. Sprinkle with 2 tablespoons herbs. With spatula, loosen
    edge of omelet and roll it up. Transfer to a plate and sprinkle with pepper. Repeat for a second omelet.

  • Toss hot new potatoes in the remaining 2 tablespoons butter, 1/4 cup chopped fresh
    herbs, 1/4 teaspoon salt and the pepper. Serve with omelets.

Nutrition Facts

476 calories; fat 33g; cholesterol 434mg; saturated fat 18g; carbohydrates 30g; mono fat 10g; poly fat 3g; trans fatty acid 1g; insoluble fiber 3g; sugars 3g; protein 16g; vitamin a 2552.4IU; vitamin c 20.2mg; thiamin 0.1mg; riboflavin 0.5mg; niacin equivalents 0.3mg; vitamin b6 0.2mg; folate 71.6mcg; vitamin b12 1mcg; sodium 1053mg; potassium 250mg; calcium 98mg; iron 2.8mg.