Ingredients10 m servings
- In a bowl, beat eggs, onion, parsley, tarragon, salt and pepper. Melt butter in a skillet over medium heat; add egg mixture. As eggs set, lift edges, letting uncooked portion flow underneath. Sprinkle with chicken and celery seed. When the eggs are set, remove from the heat; fold omelet in half.
ReviewsRead all reviews 5
Great flavor combination! The tarragon was especially nice. I added a diced tomato and a sprinkle of parmesan to the filling. It was a delicious omelet.
I didn't quite follow the recipe fully but these still ended up tasting great. I used chicken marinated with Stubb's Chicken Marinade, 1 teaspoon of dried parsley because I didn't have fresh,cel...
This was very good and very easy. It had a nice fresh taste due to the onions and parsley. We added a little bit of mozzarella cheese, which made it hold together a little better. Next time I th...
This was a nice way to use up one lonely leftover chicken breast. I did add a small amount of leftover spinach too. Thanks!