14.Herb Omelette : Glutenfree

The full text of the book published by Hodder and Stoughton, updated.


to make one large or two small portions

2 eggs

½ oz / 10g chopped fresh chives

½ oz / 10g chopped fresh parsley

¼ oz / 5g chopped fresh marjoram

salt to taste

1 tablespoon olive oil or 1 oz / 25g butter

1 oz / 25g grated cheese


Beat the eggs and stir in the herbs and salt.

Heat the oil or butter in a frying pan and pour in the omeletteand sprinkle the cheese on top.

Cook until set and the cheese on top has started to melt.

Roll the omelette before serving, always serve freshly cooked.

Cook each person a separate omelette.

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