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Fluffy Herb Omelets with Minted Melon Salad

Tender, custardy omelets flecked with fresh dill and parsley, folded plain and served beside a cool, juicy watermelon, peach and mint salad with a squeeze of lime.

Fluffy Herb Omelets with Minted Melon Salad

Ingredients

  • 9 large450 gEggs
  • 4 large132 gEgg whites
  • ¼ cup (60 ml)60 gWhole milk
  • ⅔ cup sprigs6 gFresh dillfinely chopped
  • 2½ tbsp chopped10 gFresh parsleyfinely chopped
  • 1½ tbsp20 gUnsalted butter
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper
  • 3 cups diced450 gWatermeloncut into 1-inch cubes
  • 2 medium300 gPeachessliced
  • 1 tbsp chopped6 gFresh minttorn
  • 1 tbsp15 gLime juice
  • 4 slices128 gWhole-wheat breadtoasted

Steps

  1. Make the fruit salad first: in a bowl, toss the watermelon and peach with the lime juice and mint, then chill while you cook.
  2. In a large bowl, whisk the egg, egg white, whole milk, salt and black pepper until frothy and even, then stir in the dill and parsley.
  3. Toast the whole-wheat bread and keep it warm.
  4. Heat an 8-inch nonstick skillet over medium-low heat and melt one quarter of the butter, swirling to coat.
  5. Pour in one quarter of the egg mixture. Stir gently with a spatula for 20 seconds, then let it set, lifting the edges so loose egg runs underneath, until just set on top, about 2 minutes, reaching 160°F (71°C).
  6. Fold the omelet in thirds, slide it onto a plate and keep warm.
  7. Repeat three more times, using another quarter of the butter and another quarter of the egg mixture each time, so all the butter and egg mixture are used.
  8. Serve each omelet with the toast and a scoop of the minted melon salad.

Contains: Milk, Egg, Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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