Parsley and Basil Omelette


  • 4 large free range eggs
  • 1 handful fresh parsley
  • 1 handful fresh basil
  • salt & pepper
  • 2 tbsps. milk
  • 4 tbsps. olive oil
  1. Beat the eggs lightly. Remove the leaves from the herbs, wash and dry them then tear up with fingers.
  2. Mix the leaves with the eggs. Add salt, pepper and milk.
  3. Heat the olive oil in a heavy bottomed omelette pan until just beginning to smoke and then tip in the egg mixture.
  4. Smooth it out flat with the back of a spoon and cook it on one side for about five minutes or until golden.
  5. Turn it over and slide back into pan. Cook for another five minutes then serve hot or cold.


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