How to chop herbs + Make an omelette
The true test for any cook - eggs gently cooked, folded and served. Chopped herbs are a must have skill in your arsenal.
Omelette (1 Portion)
3 x Eggs
5g Fine herbs (tarragon, parsley, chives)
Salt+pepper
10g Butter
Whisk your eggs, herbs and seasoning together.
In a medium-heat non-stick pan add your butter and leave until lightly foaming. Add your eggs and stir with the back of a fork.
Once you have scrambled egg texture, knock the majority of the eggs towards the top of the pan, leave to set, then fold.
Flip on to a plate and brush the hot omelette with cold butter.
