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Fresh Herb Omelet with Honeyed Grapefruit

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Servings: Serves 4

Cook Time: 16 minutes

Prep Time: 25 minutes


Eggs are a great healthy breakfast with staying power, and fresh herbs are perfect for enhancing their flavor. Make sure the skillet is fully preheated when you add the eggs.
2 each Fresh medium grapefruit
2 teaspoon Honey
8 each Egg
4 each Egg whites
1 tablespoon Balsamic vinegar
1/4 teaspoon Salt
1/2 teaspoon Black pepper, freshly ground
5 teaspoon Chopped fresh chives
4 teaspoon Fresh marjoram, chopped
4 teaspoon Chopped fresh parsley
4 teaspoon Olive oil


1. Halve and section grapefruit. Set each half in a bowl. Drizzle each half with 1/2 tsp. honey and sprinkle with a pinch of nutmeg, if using. Set aside.
2. Whisk together eggs, egg whites, balsamic vinegar, salt, pepper, 4 tsp. of the chives, marjoram, and parsley in a large bowl until ingredients are thoroughly mixed and eggs are just shy of foamy.
3. Heat 1 tsp. of the oil in a small nonstick skillet over medium-high heat. Pour about 2/3 cup of the egg mixture into skillet. Cook about 4 minutes, lifting edges of omelet with a rubber spatula to allow uncooked egg to run underneath, until eggs are barely set.
4. Slide omelet halfway onto a dinner plate, then fold other half on top, making a halfmoon shape. Cover prepared omelet with foil. Repeat step 3 to make 3 more omelets.
5. Garnish omelets with remaining 1 tsp. chives and serve immediately, with grapefruit on the side.
Notes: 1/4 tsp. ground nutmeg is an optional ingredient. 1 tsp. dried marjoram may be substituted for 4 tsp. fresh marjoram.
Source: Hannaford fresh Magazine, March - April 2009

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 242 kcal (12%)
Calories from Fat 189
Total Fat 21 g (32%)
Saturated Fat 10 g (50%)
Cholesterol 423 mg (141%)
Sodium 350 mg (15%)
Total Carbohydrates 16 g (5%)
Dietary Fiber 6 g (24%)
Protein 24 g (40%)
Vitamin A 1370 IU (4%)
Vitamin C 33 mg (37%)
Calcium 80 mg (6%)
Iron 12 mg (67%)

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