• 3 medium free-range eggs
  • 1 tsp unsalted butter
  • 1 tbsp flat-leaf parsley, chopped
  • 1 tbsp chives, chopped


  1. 1

    Crack the eggs into a mixing bowl and whisk together until the yolks and whites are well combined.

  2. 2

    Set a 20cm non-stick frying pan over a high heat. When the pan is hot, add the butter. As it begins to sizzle, pour in the egg mixture. Using a spatula, stir slowly for 15-20 seconds.

  3. 3

    Reduce the heat to medium-low and place the parsley and chives around the centre of the omelette.

  4. 4

    As soon as the egg begins to set on the bottom, fold a third of the omelette towards the middle of the pan, enclosing the filling.

  5. 5

    To remove the omelette from the pan and create the classic two-fold rolled effect, tilt the pan, slide the omelette out and use your spatula to create the final fold.

Nutritional Details

Each serving provides
  • Energy 1097kj 262kcal 13%
  • Fat 18.9g 27%
  • Saturates 6.6g 33%
  • Sugars 0.8g <1%
  • Salt 0.6g 10%

% of the Reference Intakes

Typical values per 100g: Energy 678kj/162kcal

Each serving provides

0.8g carbohydrate 0.8g fibre 21.7g protein

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