Herb Appetizer Eggs Recipe

From Dorothy McNett's Recipe Book.

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Herb Appetizer Eggs

From Dorothy McNett's recipes at www.dorothymcnett.com. Scrambled eggs or an omelette can make a wonderful herb appetizer! Add cooked diced shrimp or other seafood as desired, and of course served with salami slices works nicely too!

4 eggs
3/4 cup chopped mixed fresh herbs (parsley, dill, mint, chives, basil....)
1/8 - 1/4 teaspoon fine sea salt
a few grindings of pepper
1 - 2 tablespoons unsalted butter, or extra virgin olive oil, or some of both
2 tablespoons orange marmalade, or Roasted Onion Garlic Jam, or other jam/jelly as desired
1/4 cup grated cheddar cheese, or crumbled feta cheese...
crackers or baguette slices (regular or gluten free!)
salami slices, as desired for serving
snipped fresh herbs for garnish

Gently whisk the eggs in a batter bowl, adding the chopped mixed fresh herbs, salt and pepper. In a heavy bottomed skillet heat the butter or oil to get it hot but not smoking hot. Add the egg mixture and cook just until it is starting to brown a bit on the bottom, lifting the edges slightly as it cooks so that the uncooked egg mixture can run to the bottom. When most of the omelette is set up, remove pan from the heat and gently spread it with the marmalade or jam. Sprinkle with the cheese. Roll it off of the pan into a cylinder shape as much as possible, or simply fold it in half, onto a serving plate Cut into wedges or slices and serve attractively arranged atop crackers or thinly sliced baguette. Serve with salami slices if desired and garnish with snipped fresh herbs.

Recipe created 2016-10-10.

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