Fresh Herb(s) Omelet

I decided to use pots on the patio floor and give my husband both sets of window boxes for his flowers. The pots receive a lot of sun and not the windy gusts that our corner patio attracts.

From left to right, here are the herbs: purple and green basil, arugula (which is actually an herb from the mustard family that we use like lettuce), a large container with spicy globe basil (a newcomer), and Greek oregano as well as hot ‘n spicy oregano (another newcomer), chives, and dill. To the right of the large container is a pot with two kinds of parsley (flat & curly) and finally peppermint for ice tea. Peppermint and parsley spread, so they get their own pots!

I decided to make an omelet using several of the herbs, chopped coarsely, so my eggs would be like Dr. Seuss’ Green Eggs & Ham, but the eggs are still yellow sprinkled with lots of herbs. Feel free to choose the herbs you like.

Utensils: Bowl or measuring cup for eggs, (non-stick) fry pan*, cutting board & knife, serving platter
Prep. Time: 5-10 minutes (If you buy fresh herbs already packaged , no need to go to the pots to cut them down, which takes another 5 minutes)
Cooking Time: Less than 10 minutes, depending on how well done you like your omelet.


2-3 free range, organic eggs, rinsed
1/4 cup water, milk or non-dairy “milk”
1/2-3/4 cup coarsely chopped herbs of your choice (See my list above)
salt & pepper (optional, esp. if you use spicy basil or oregano)
1 tsp. butter or olive oil
sprouts for garnish


1. Using a bowl or large measuring cup, rinse off the eggs and then crack into the bowl/cup. Add water or (non) milk and salt & pepper, if using. Set aside.
2. Coarsely chop herbs of your choice. You can either add them to the whisked eggs now in the bowl/cup or when the eggs are in the pan. (If you want a stronger herb taste, I suggest adding  them after the eggs have started to set.)
3. Heat a non-stick fry pan* and add a little butter or oil. When the butter has melted or oil has been spread over the bottom of the pan, add eggs. (If you have not added the herbs, wait a minute or two while the eggs “gel” and then sprinkle on the herbs.)

4. On medium heat, allow the eggs to cook, maybe 4-5 minutes, tipping the pan so that the middle of the egg mixture goes to the outer edges to cook.
5. When the eggs are almost “set,” that is, not loose, you can either flip over the entire egg for about 30 seconds, or just fold over one half the omelet onto the other half and allow to cook for another minute. (I fail at flipping!)

6. Serve immediately; garnish with sprouts if you wish. I don’t use ketchup, but I do use salsa, which is in the upper right hand corner of the top egg picture.

*Green Note: I purchased a new non-stick pan that is actually ceramic, called Orgreenic. I will do a posting soon on the downside of non-stick pans and more information on this new pan, which I love!

P.S. I decided to include “Green Notes” in my posting whenever I write about something to do with saving the environment. It is more or less my extension of Earth Day, Every Day that I did every day during April.

2 thoughts on “Fresh Herb(s) Omelet

  1. ellen sue:

    Your omlette sounds so lush I am going to make it for dinner tomorrow night.

    You must let me know about your new pan. If you like it so much I might buy it as well.

    My book club just finished “Language of Flowers” that I believe you would enjoy.

    Best regards, Bernice

  2. Can you save me Language of Flowers to read? I will post more on Orgreenic when I do some research. I think they have a special, so you can buy one for you and one for Marcy. Hope you like the omelet. You can omit the extra liquid if you want. ellensue

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