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Herby omelette

Recipes

If you’re in a rush and need a healthy meal, this omelette is perfect. Made with eggs and whatever fresh herbs are in your garden, this is a great dish for breakfast, lunch or even dinner.

iCook products used:

  1. 5-Piece Knife Set

  2. Non-Stick Fry Pan with Lid, 28 cm

  3. 1 l Mixing Bowl

  4. Wooden Cutting Board

Ingredients:

  1. 4 large eggs

  2. Pinch of flaky salt

  3. Pinch of black pepper

  4. 1/2 tsp chili flakes, plus more for serving

  5. A small bunch of fresh herbs (chives, rosemary, oregano), chopped

  6. 1 tbsp unsalted butter

  7. 5 thick slices of toasted or grilled bread, to serve (optional)

Preparation method:

  1. Crack the eggs into the bowl and beat together with a splash of water, salt and pepper.

  2. Stir in the chili flakes and your chopped fresh herbs. Save a little bit to serve later.

  3. Add the butter to a non-stick frying pan and melt over a medium heat. Pour in the egg and herb mixture and allow it to heat through. Don’t be tempted to stir the mixture once it’s in the pan, let it cook through until you see the edges begin to lift away from the pan.

  4. As the omelette starts to set, tilt the pan over the heat so that the remaining liquid spreads out and cooks evenly.

  5. After about five minutes, the omelette should be set and easy to remove from the pan.

  6. Serve immediately and garnish with the remaining herbs and a pinch of chili flakes if you want more spice. Enjoy!

Tip:

  1. Add milk to the egg mixture for a fluffier omelette.

  2. If using the iCook pan, skip the butter for a healthier alternative. The pan’s non-stick qualities do not require butter or oil for a recipe like this.

Download this recipe here as PDF / ePub

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