Today's offer is a universal dish. A herby omelette you can serve for dinner or a quick lunch. It is easy and quick to prepare, so you can dish it out for a typical breakfast. If you do it in a big pan, so the omelette is thin, and you roll it, you can make a party snack. Add your favourite fresh herbs to the omelette. I added chives, parsley and dill. During the summer season, when herb gardens smell beautiful add basil, oregano, sage or mint. Every time you will get a different delicious dish.

Ingredients (1 omelette)
2 eggs
50ml of 30% sweet cream
1 tablespoon of parmesan
2 tablespoons of chopped chives
2 tablespoons of chopped parsley
2 tablespoons of chopped dill
4 tablespoons of thin cut ham
1 teaspoon of clarified butter
salt and pepper

Whisk the eggs, add the sweet cream, parmesan, salt and pepper and mix them in. Add the herbs, ham and mix again. Heat the butter in a pan. Pour the egg mixture into the pan and fry on a low heat until the eggs are set. Serve at once with your favourite vegetables.

Enjoy your meal!

Try also:
Holiday buckwheat omelette
Kaiserschmarrn – my son's winter discovery
Omelette with courgette and tomato salsa