Omelette aux Fines Herbes (Herb Omelette with Tomato Salad)
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Ingredients
- 8 eggs
- 10 g fresh chives, snipped
- 10 g fresh flat-leaf parsley, chopped
- 5 g fresh tarragon, chopped
- 4 tomatoes, sliced
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 248 kcal
- Protein
- 15.7 g
- Carbohydrate
- 4.1 g
- of which sugars
- 3.1 g
- Fat
- 18 g
- of which saturates
- 4.6 g
- Fibre
- 1.4 g
- Salt
- 0.43 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Beat the eggs with the chives, parsley and tarragon and a little seasoning.
- 2
Heat a quarter of 1 tablespoon of the olive oil in a small non-stick frying pan over a medium heat.
- 3
Pour in a quarter of the beaten egg mixture and cook for 1 minute, stirring gently, then leave to set for 1 minute.
- 4
Fold the omelette in half and slide onto a plate.
- 5
Repeat to make 4 omelettes in total.
- 6
Toss the tomato slices with the remaining olive oil and a little seasoning and serve alongside.
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