Herb omelette
An omelette with chives, parsley and tarragon, served with a salad.
Active time25 min
Cooking8 min
Total25 min
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Ingredients
- 15 g chives
- 5 g tarragon
- 15 g parsley
- 150 g green salad leaves
- 25 g butter
- 8 eggs
- 15 ml olive oil
- 10 ml wine vinegar
Preparation
Wash and spin dry the salad leaves. Wash and finely chop the chives, parsley and tarragon. Beat the eggs in a mixing bowl and stir in the herbs.
15 g chives5 g tarragon15 g parsley150 g green salad leaves8 eggs- salad spinner
- knife
- mixing bowl
- whisk
Mix the oil and vinegar, then pour over the salad and toss.
15 ml olive oil10 ml wine vinegar- bowl
- spoon
Melt the butter in a large frying pan. Pour in the eggs and cook for 5 to 8 minutes over a medium-low heat, drawing the edges towards the centre at first. When the eggs are set, fold the omelette and serve with the salad.
25 g butter- frying pan
- spatula
Allergens
- Eggs
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration