Fancy but Easy Breakfast Custard Omelets

Description: This is a very easy, yet elegant breakfast dish. I like to serve with English muffins and fresh fruit salad. Please note: this is an adopted recipe and I hope to make it soonest. If you make it before I do, I would appreciate feedback, Thanks ! ZWT REGION: France.

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

Steps:

1. Place an oven rack in the middle position and preheat oven to 325 degrees. Butter or spray 6 (4-ounce) ramekins.
2. In medium bowl, whisk eggs until slightly thickened. Add parsley, onion, pepper, salt and half-and-half. Whisk until combined.
3. Place prepared ramekins in a baking pan about 2 inches deep lined with a dish towel. Ladle egg mixture into ramekins.
4. Place baking pan on oven rack and carefully add enough hot water to come halfway up sides of ramekins.
5. 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.
6. Carefully remove ramekins from water bath with a dish towel.
7. Serve omelets in ramekins, or remove and place on individual plates. Serve at once, garnished with diced tomato and parsley.