Ingredients:
softened butter or vegetable oil cooking spray, for ramekins
6 large eggs
2 teaspoons finely chopped parsley, plus extra for garnish
2 teaspoons minced onions
1/8 teaspoon fresh ground black pepper
1/4 teaspoon salt
1 cup half-and-half
2 tomatoes, diced, for garnish
Directions:
Place an oven rack in the middle position and preheat oven to 325 degrees. Butter or spray 6 (4-ounce) ramekins.
In medium bowl, whisk eggs until slightly thickened. Add parsley, onion, pepper, salt and half-and-half. Whisk until combined.
Place prepared ramekins in a baking pan about 2 inches deep lined with a dish towel. Ladle egg mixture into ramekins.
Place baking pan on oven rack and carefully add enough hot water to come halfway up sides of ramekins.
Cover ramekins with a sheet of foil and bake 30 minutes, or until set and a knife inserted near the edge of one custard comes out clean.
Carefully remove ramekins from water bath with a dish towel.
Serve omelets in ramekins, or remove and place on individual plates. Serve at once, garnished with diced tomato and parsley.
Servings: 6
Time preparation: 15 min.
Time total: 45 min.