Herb Omelette Recipe

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Lunch & Luncheon Recipes = 30 minutes or less
Plum Frittata
Fried Lentils
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Cold Day Soup
Fennel Pie
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Herb Omelette
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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.

Serves 1

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

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.

Questions about this recipe?

Lunch & Luncheon Recipes

Herb Omelette