1 sprig fresh flat-leaf parsley, chopped 6 fresh basil leaves, chopped
2 fresh mint leaves, chopped • 1 tablespoon chopped fresh chives 25 g/1 oz butter • 1 tablespoon olive oil salt and pepper


1.Lightly beat the eggs with salt, pepper and 1 tablespoon water. Mix the herbs together and stir into the eggs.
2.Heat the butter and olive oil in a frying pan over a medium heat, pour in the egg mixture and cook until set on the underside and soft on top.
3.Slide the omelette on to a warm serving dish. Serve.

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