French · 10 min · serves 1

Omelette aux fines herbes

Kept by The Bhook kitchen

Ingredients

• 3 eggs
• 1 tbsp butter
• 1 tbsp chopped parsley
• 1 tbsp chopped chives
• salt

Method

1. Beat the eggs just until the yolks and whites are one colour.
2. Melt the butter in a small pan over medium heat until it foams.
3. Pour in the eggs and stir constantly with a fork for 20 seconds, then let the base set.
4. Scatter the herbs, fold in three, and slide it out while the middle is still soft.

Take it off the heat sooner than feels right.