- 5 eggs
- 60ml cream
- salt and pepper, to taste
- 5gm Freshzest Dill
- 5gm Freshzest Chives
- 5gm Freshzest Tarragon
- 5gm parsley
- 15gm butter
Herb Omelette.
Serving Size: 2
- Beat eggs until light. Season, add cream and add chopped herbs.
- Heat crepe or omelette pan and add butter. Pour the eggs and let omelette settle for a minute or two. Lift cooked edges and allow uncooked mixture to flow underneath. Cook a little more, making sure you don’t overcook. It should still be moist.
- Turn on to a heated plate and serve.
