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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

Ingredients

  • 2 leaves sage - sliced thinly
  • 1 thyme sprig
  • 1 small rosemary sprig
  • 1 marjoram sprig
  • 1 oregano sprig
  • 3 free range eggs (or as many eggs you want)
  • 1 tablespoon avocado oil, butter or ghee
  • Sea salt & pepper

Instructions

  • Soak the herbs in cold water for a couple of minutes to remove dirt. Drain and dry with a salad spinner or clean kitchen towel. Remove the leaves from sprigs and set aside.
  • Break the eggs into a medium bowl and beat until well combined. Heat the oil in a non-stick skillet over medium heat. Pour in the beaten eggs and lower the heat to medium-low. Cook for 1-2 minutes, until the edges start to set. Using a wooden spatula, gently lift the edges of the omelet, tilting the pan to allow uncooked egg to flow underneath.
  • Sprinkle the herbs evenly over the omelet. Cook for another 2-3 minutes, or until the top is just barely set. Remove from heat and serve immediately with a simple, fresh salad and a nice sourdough bread.