Omelette with Fine Herbs
- 3 eggs, at room temperature
- handful of chopped mixed herbs, such as chives, tarragon, chervil and parsley
- 1 tsp butter and 1 tsp olive oil
- salt & pepper
Break the eggs into a bowl and beat with a fork.
Add half the chopped fine herbs and season with cracked salt and pepper.
Heat the butter and oil together in a small cast-iron pan over a medium heat.
Once melted, pour in the egg mixture and gently shake the pan.
Cook until it begins to bubble, then draw into the centre with the fork and shake the pan again to spread out he uncooked egg.
When the base is set, remove the pan from the heat and using a spatula, fold the omelette in half. Shake the pan and turn the omelette onto a plate.
Sprinkle with remaining chopped fine herbs and serve with crusty bread.