Fine Herb Omelet

Fine Herb Omelet

Serves 1



  • 3 eggs
  • 1 teaspoon of chopped mixed fresh herbs (parsley, chives, chervil)
  • 2 teaspoons (0.35 oz) of tomato chopped into a fine dice
  • Flaky sea salt and freshly ground black pepper
  • ½ tablespoon of butter


Break the eggs into a bowl and beat them gently for two minutes with a whisk, season and add most shipped tomatoes and fresh herbs. Just keep enough for decorative purposes.

Melt the butter in an 8” Casteline Non-Stick Fryingpan and then add the egg mixture.

Cook the omelet, when the eggs are coagulated but not hard roll the omelet over for presentation and plate.

Decorate with finely chopped tomato and mixed fresh herbs

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