What you need
- 3 eggs
- 1 tbsp finely chopped soft herbs: chives, parsley, chervil and tarragon
- 1 tsp extra virgin olive oil
- A pinch of sea salt and pepper
- Mixed leaves dressed with Classic French Vinaigrette
Putting it together
- Beat: beat the eggs with the herbs, salt and pepper until just combined.
- Cook: heat the oil in a small non-stick pan over a medium heat until it shimmers. Pour in the eggs and stir gently with a fork for 20 seconds, then let them set for 30–60 seconds, until the top is still slightly soft.
- Fold: tilt the pan and fold the omelette in three onto a warm plate.
- Serve: serve straight away with the dressed salad.
Why it's good for you: A French omelette is the original fast food: protein-rich eggs, a generous handful of fresh herbs and a crisp salad, ready in minutes. Fresh herbs add vitamins, minerals and protective oils, and eggs provide choline and vitamin D.
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