BattlesWharf Omelet

This three-egg omelet adds mayonnaise, parmesan cheese and herbs to the mixture before cooking.

Ingredients:

• 3 eggs
• 1 Tbs. mayonnaise
• 1/4 cup grated parmesan cheese
• Dash Oregano
• Dash Herbes de Provence
• 2 tsp. canola oil

Directions:

Crack eggs into bowl. Whisk with mayonnaise until combined. Add cheese, oregano and Herbes de Provence. Blend well. Heat oil in Omelet pan and pour in egg mixture. As bottom sets, lift edge with spatula and tilt pan to allow uncooked egg to run under. Cook just until middle is set. Fold in half and remove from pan.

Number of Servings: 2

Notes from the Cook: Serve with sausage or bacon, sliced tomatoes and toast. Great Brunch!