This is a fairly simple recipe which you could make with any filling but I had lots of herbs in the garden and I thought it would be a great way to use them
Makes one omelette. Start with about 3 handfuls of soft herbs. Here I have thyme, basil, parsley, mint, chive flowers (they add a prettiness and mild chive flavour) and marjoram
Wash them well and chop them relatively finely. You don't want to chop them until they turn to mush.
Take three eggs (you can just use egg whites or a mixture to lower the fat content) and add 1 tbsp almond milk (or your milk of choice)
Whisk the eggs until they are fully incorporated
I use this 'magic whisk' which although it looks small and innocuous works incredibly well! If you're in the UK I bought this from Lakeland years ago but I have seen them elsewhere since
Preheat your pan and wipe or spray with a little olive oil. Pour in your egg mixture
Add your herbs
To make a good omelette you want to keep the eggs moving at first to get a better texture. So use a wooden spoon to stir the eggs
Once it starts to set, stop stirring and add a little freshly ground black pepper
When the eggs are set on the top flip over half of the omelette
Serve with green salad. Great for a lunch or light supper. I also often eat omelettes for breakfast. Enjoy!
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