Fancy herb omelet
Eat in a sandwich or as-is with a green or any vegetable salad on the side.
- 3 free range eggs (or as many eggs you want)
- 2 leaves sage
- 1 thyme stalk
- 1 small rosemary stalk
- 1 marjoram stalk
- 1 oregano stalk
- 1 teaspoon vegetable oil, butter or ghee to grease the skillet
- Sea salt & pepper
Wash the herbs and dry them with a clean kitchen towel. Break the eggs into a medium bowl and beat.
Put the oil in a non-sticky skillet over medium heat. When the oil is hot, pour the eggs into the skillet. Cook for 1-2 minutes. Cut the sage and rosemary leaves into thin strips straight over the omelet. Rip the oregano, marjoram and thyme with your hands and sprinkle them over, too.
Serve with a leafy green salad on the side and some good sourdough bread.