Serves 1 | 10 minutes
Ingredients
- 3 Olliff Farm eggs
- 1 tbsp milk or cream
- Salt and pepper, to taste
- 20g butter
- 1 tbsp mixed soft herbs (chives, parsley, tarragon), finely chopped
Method
- Whisk the eggs with the milk, salt and pepper until fully combined.
- Melt the butter in a small non-stick pan over medium-low heat, swirling to coat.
- Pour in the egg mixture and let it sit for 10 seconds, then gently push the edges into the centre with a spatula, tilting the pan so the runny egg fills the gaps.
- Once mostly set but still a little soft on top, scatter over the herbs.
- Fold the omelette in thirds using the spatula, and slide onto a plate seam-side down.