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Herb Omelette
In my garden I have an abundance of various herbs that have intense
flavors. They make delicious salads but also make a great omelette. You
can substitute any leafy herbs you have in your garden. When they are
freshly picked, the flavors will not tend to bitter as with purchased
herbs.
What you need
- 5 baby chard leaves
- 12 baby arugula leaves (or 5 large)
- 1 small bunch (about 12 stems) garlic chives
- 2 branches fennel (I have bronze fennel) fronds
- 2 eggs
- 1 tbl olive oil
- Kosher salt & fresh ground pepper
How to make it
- Heat oil in a small non-stick skillet
- Mince garlic chives and add to heated oil
- Cook about 1-2 minutes until very fragrant
- Tear chard and arugula into bite sized pieces and add to
chives
- Mince fennel fronds and add about 2 tbl to pan
- Beat two eggs and add to herbs
- Cook over medium heat until eggs have set
- Add salt & Pepper to taste
This can be served as is, or over sliced avocado. Add tabasco
if desired.
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