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Herb Omelette

Read more posts tagged with: eggs (4)

I am writing down this recipe to share the enjoyment of picking fresh garden greens on a sunny spring morning – there is something very satisfying about cooking like this. The only remaining piece of the puzzle is to get our own chickens for really fresh eggs!

I vary this recipe depending on what is in the garden, today it is rocket (arugula), flat leaf parsley, thyme, oregano, spring onion and a little new spinach.

Herb Omelette (1 of 7)

Here is part of the oregano jungle

Herb Omelette (2 of 7)

My rocket is going to seed – but it still tastes good!


Herb Omelette (3 of 7)

  • 2-3 eggs
  • About 1 cup of mixed herbs and greens – spinach, spring onions, chard, oregano, whatever is good!
  • 1 Tbsp of diced or grated parmesan
  • A grind of black pepper and a pinch of salt
  • A pinch of dried garlic powder or a clove of fresh garlic, chopped
  • Optionally a pinch of red chilli flakes


Dice greens roughly and herbs fine.

Mix all ingredients in a bowl and stir together with a fork.

Herb Omelette (4 of 7)

I think eggs overcooked are ruined, so I cook them over low-medium heat until just done. Heat a skillet and add a nice piece of good butter (go on, you’re about to work it off in the garden anyway aren’t you?) and a glug of olive oil.

Tip the egg mixture into the pan and cook until it starts to look cooked all the way through – a few minutes. Then carefully flip and cook the other side for a minute. It might help to carefully loosen all around the edges with an egg flip before flipping.

Herb Omelette (6 of 7)

Not quite ready to flip

Eggs and chilli are a really yummy combination so I eat omelette with a dab of a delicious Harissa (chilli paste) from My Country Kitchen (I can’t find a website for them but bought at the Willunga markets). That plus a nice espresso = the breakfast of champions!

Herb Omelette (7 of 7)

Read more posts tagged with: eggs (4)

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