3 fresh chives, finely chopped
1 sprig fresh flat-leaf parsley, finely chopped
1 tablespoon olive oil
4-8 white bread slices, crusts removed
black olive paste, for spreading
salt and pepper


1.Beat the eggs with the chives and parsley in a bowl and season with salt and pepper.
2.Heat a little of the olive oil in a small omelette pan.
3.Pour in one-third of the egg mixture, tilt the pan to coat and cook over a medium heat until the underside is set and the omelette is crisp.
4.Slide out on to a plate and make 2 more omelettes in the same way. Cut into 5-mm/4-inch wide strips.
5.Lightly spread the bread with olive paste and place strips of omelette diagonally on top.

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