Two-Egg Parsley and Spring Onion Omelet Calories

You can add them raw for a fresh, crisp bite, or sauté them briefly first for a softer, milder flavour. If sautéing, let them cool slightly before mixing them with the beaten eggs.

Yes, dried parsley works, though it has a less fresh flavour than chopped leaves. Mix it into the beaten eggs before cooking so it has time to rehydrate; keep the amount modest because dried herbs are more concentrated.

Dry the parsley and spring onions thoroughly after washing them, and avoid adding more herbs than the eggs can hold together. Cook over medium heat so moisture can evaporate without overcooking the eggs.

It is usually folded so the eggs set into a tender layer around the herbs. For a softer, less structured result, stir the mixture gently in the pan instead; both methods work, but the folded version is the classic omelet style.

A small nonstick frying pan makes it easier to cook and fold this two-egg omelet without tearing it. Warm the pan before adding a thin coating of oil or butter, and use a flexible spatula to loosen the edges.

Yes. Crumble feta into the egg mixture for a salty, tangy version, or sprinkle grated cheese over the omelet just before folding. Taste before adding extra salt, since many cheeses are already salty.

Serve it with sliced tomatoes, toast, or a simple green salad. For a more filling brunch, add roasted potatoes or beans; the mild eggs and fresh herbs pair well with both.

Freezing is possible, but it is not ideal: thawed eggs can turn watery or rubbery, and the herbs lose their fresh texture. For the best result, cook only what you plan to eat soon and refrigerate any leftovers instead.

It is best cooked just before serving because an omelet loses its tender texture as it cools. You can chop and dry the parsley and spring onions ahead, then beat the eggs and cook everything in the morning.