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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

  1. 5 baby chard leaves
  2. 12 baby arugula leaves (or 5 large)
  3. 1 small bunch (about 12 stems) garlic chives
  4. 2 branches fennel (I have bronze fennel) fronds
  5. 2 eggs
  6. 1 tbl olive oil
  7. Kosher salt & fresh ground pepper

How to make it

  1. Heat oil in a small non-stick skillet
  2. Mince garlic chives and add to heated oil
  3. Cook about 1-2 minutes until very fragrant
  4. Tear chard and arugula into bite sized pieces and add to chives
  5. Mince fennel fronds and add about 2 tbl to pan
  6. Beat two eggs and add to herbs
  7. Cook over medium heat until eggs have set
  8. Add salt & Pepper to taste

This can be served as is, or over sliced avocado. Add tabasco if desired.

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