Simple herb omelette
Turn your regular morning eggs into a real treat with this herby omelette
5 sprig(s), fresh
Egg, whole, raw
3 medium, raw
Low Fat Spread
1 teaspoon(s), level
- Finely chop a large handful of fresh dill, flat-leaf parsley and basil and set aside. Whisk the eggs in a bowl, season and stir in half the herbs.
- Heat the spread and oil in a small frying pan over a medium heat until bubbling. Add the eggs and cook, swirling the eggs with a fork as they set.
- When the eggs are still slightly runny in the middle, scatter over the rest of the herbs, then fold the omelette in half and slide onto a plate.