1oz/25g butter 2 eggs salt and ground black pepper 1 Tbs. chopped fresh chives, basil and oregano mixed watercress sprigs for garnish
Instructions
1) Melt butter in an omelette pan. Beat eggs with salt and freshly ground black pepper. Add to pan. Stir with a fork, bringing the mixture from the sides into the center of the pan. Keep stirring until base starts to set. When it is set at the bottom but still runny on top, sprinkle over herbs. Flip over one half of omelette to enclose.
2) Tilt pan and slide on to a plate. Garnish with watercress sprigs and serve immediately.
