- 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