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Few food pairings are as perfect as the matchup of creamy, slightly crisped eggs and the decadent richness of a good cheese. Whether you prefer the sharp bite of cheddar, the salty tang of feta or anything in between, a cheese omelette is a luscious and protein-packed treat at any time of day. If you want to take it up a notch, a sprinkle of fresh herbs adds not only color and flavor, it takes your creation from a simple dish to a complete meal. Fresh herbs are not as intensely flavored as dried ones, so scatter them on with a generous hand.
Basil is a staple of Italian cooking. Its leaves are often served whole between fresh tomato and soft mozzarella slices. It contains antioxidants which fight the free radicals that weaken the structure of your cells and that can contribute to the risk of heart disease and some cancers. Basil is also an anti-inflammatory and can help regulate blood pressure. Pair it with milder cheeses such as Brie, mozzarella, ricotta and white American cheese, or go for more intense flavor with Asiago.
Most often found in Mexican and Asian cooking, cilantro resembles parsley but has a much stronger taste. When its seeds are dried and ground it's called coriander. Cilantro is high in vitamin A, which may help lower your risk of certain cancers while also supporting healthy, glowing skin. Some people lack the enzyme in their saliva that helps break down cilantro and experience it as a "soapy" taste, so it's best served on the side when cooking for a group. Pair cilantro with Monterey jack, Colby jack, three-pepper Havarti or pepper jack cheese to give your omelette a Southwestern flair.
Lavender is prized for its slight sweetness, delicate fragrance and soothing properties. If you can't find fresh lavender, you can purchase dried herbs de Provence, which contains lavender along with rosemary, thyme, sage and marjoram. Lavender is best with creamy cheeses such as Brie and Camembert, though it also contrasts nicely with the tang of goat cheese for a lovely springtime omelette.
Oregano contains a substance called beta-caryophyllene, also known as E-BCP, which is a fierce warrior in the fight against inflammation. A staple of many cuisines including Italian and Mexican foods, fresh oregano pairs well with almost any cheese, but it's an especially good counterpoint to mild, creamy cheeses such as mozzarella, Brie and ricotta. It also pairs well with Gouda, which melts beautifully in omelettes.
"A great way to use garden herbs. This is adaptable to whatever herbs you have in your garden. When I made it mostly chives and tarragon because that is what I had the most of, but I think this will be good with oregano or other fresh herbs too. The original recipe didn't use any cheese, but I added two slices of deli Swiss cheese (about 1/4 cup). Recipe source: Bon Appetit (Bon Appetit 1991)"
This is my kind of recipe. I used a variety of fresh herbs and mozzarella cheese instead of swiss. Also, I opted to make 2 small omelettes. Garnished it with fresh chives as was suggested.
I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!
<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>
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