Recipe: Jamie Geller, Joy of Kosher

We know Passover cooking can be trying. If you’re restricted to potatoes and eggs, coming up with exciting things that don’t kill your stomach can be difficult. We’ve got an easy, delicious and inventive omelet recipe for you!

Servings: 1 people

Preparation Time: 10 minutes

Ingredients:
3 large eggs
Pinch kosher salt
Pinch freshly ground black pepper
1 tablespoon butter
1 tablespoon fine herbs (see recipe below)
1 tablespoon Tnuva Quark Soft Cheese
Fresh herbs to garnish (optional)

Instructions:
1. In a medium bowl, beat eggs well with salt and pepper to taste.
2. Heat butter in an omelet pan or small sauté pan over medium heat. Do not let butter brown. When butter starts to foam, pour eggs into the pan. Stir them with the back of a fork, stirring over the whole surface of the pan. A thin layer of eggs should begin to set. At this point, sprinkle fine herbs and dot cream cheese over the eggs. Let the eggs finish cooking without touching them, about 2-3 minutes. The eggs are done when they are set and no longer runny.
3. Remove pan from heat. Gently slide a spatula under the edge of the eggs and fold them in half. Slide the omelet onto a serving plate. Garnish with fresh herbs if desired.
What is “Fine Herbs”?
Fines herbes is a mixture of equal parts of the following fresh or dried herbs: chervil, chives, parsley, and tarragon. Chervil is a delicate herb that has been hard to find, however it is starting to show up more and more in farmers markets and in local supermarkets. If you can’t find chervil, just add more of the other herbs.