Making a omelette is a kitchen fundamental for everyone.  All you need is a couple of good quality eggs and the rest is up to you.  I love picking a selection of fresh light herbs from the garden and folding them through my eggs.  This can be eaten for breakfast, lunch and dinner.  Best of all low in fat, high in protein and will keep you fill most of the day!

Ingredients

Makes 1 omelette

2-3 organic eggs

Pinch salt and generous grind pepper

1 Tbsp butter (can substitute with oil)

1 ½ Tbsp freshly chopped ‘soft herbs’, (parsley, chervil, chives, tarragon)

Method

Whisk together the eggs with a fork, add the salt, pepper and herbs. Whisk to combine.

Heat the butter in a medium sized fry pan (non stick) until almost bubbly.

Pour in the eggs and with the back of the fork, bring the outside of the pan to the inside, this helps cook the eggs. Allow to set over the heat for a minute, then fold the omelette in half or more traditionally fold the omelette into thirds so that it almost is rolled.

Roll out of the pan directly onto your plate and eat as is or with salad.