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5 minutes
5 minutes
10 minutes
- 20.00 ml chopped fresh chives
- Salt & freshly ground black pepper
- 5g (1 tsp) butter
- 30g feta, crumbled
- 20.00 ml grated parmesan
- Dressed salad leaves, to serve
- In a bowl, crack eggs and mix in chives along with salt and pepper. Whisk with a fork until fully combined.
- Heat butter in a non-stick pan and swirl to coat. Pour in the egg mixture, gently swirl to cover the base, and tilt the pan to spread evenly. Lift the edges as it cooks to let the uncooked egg flow underneath.
- Top half of the omelette with a generous sprinkle of feta and parmesan, then cook for 2-3 minutes until it sets. Fold in half, transfer to a plate, and serve right away with salad leaves.
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