Gruyere and Parsley Omelets

• 4 large eggs
• 3 tablespoons chopped fresh Italian parsley
• 2 teaspoons water
• 1 teaspoon dried fines herbes or 1 teaspoon dried dried herbs
• 14 teaspoon salt
• 14 teaspoon ground black pepper
• 2 tablespoons butter
• 12 cup packed grated gruyere cheese (about 2 ounces)

1. Beat eggs, 2 tablespoons parsley, 2 teaspoons water, dried herbs, salt and pepper in small bowl to blend.
2. Melt 1 tablespoon butter in small nonstick skillet over medium-high heat.
3. Add half of egg mixture (about 1/2 cup) to skillet.
4. Cook until eggs are just set in center, tilting pan and lifting edge of omelet with spatula to let uncooked portion flow underneath, about 2 minutes.
5. Top half of omelet with 1/4 cup cheese.
6. Using spatula, fold other half of omelet over cheese; slide out onto plate.
7. Repeat with remaining butter, egg mixture and cheese.
8. Sprinkle omelets with remaining 1 tablespoon parsley.

eggs, fresh italian parsley, water, fines herbes, salt, ground black pepper, butter, gruyere cheese

Taken from www.food.com/recipe/gruyere-and-parsley-omelets-299395 (may not work)