free-range egg omelette with herbs

The trick is not to overcook the omelette – leave the top just a little soft before folding it and serving. This makes a
wholesome breakfast dish, or light meal. Serve with toast if you like.
5 eggs
3 green (spring) onions, trimmed and
finely chopped
2 tbsp chopped fresh chives
2 tbsp chopped fresh flat-leaf parsley
2 tbsp chopped fresh coriander
1 tbsp chopped fresh oregano
2 tsp butter
Whisk eggs and 2 tablespoons water in a bowl. Add green onions and
herbs and season to taste.
Melt butter in an omelette pan over medium heat. Pour in
egg mixture and cook for 4–5 minutes or until almost set on top.
Fold omelette in half, cut in half crossways and serve hot.

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