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Fancy herb omelet

Eat in a sandwich or as-is with a green or any vegetable salad on the side.
Servings: 3
Author: Shelly


  • 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.