Ingredients
4-6 eggs
40 g butter
herbs - parsley, dill, onions, wild chervil, tarragon
salt
Method
On low heat heated pan. Eggs beat with fork until their surface forms a light foam - no more. In frying pan melt the butter and pour the eggs. Not to stick omelet for bottom pan shaking continuously. Serve dusted with finely chopped herbs.
Containers:
Difficulty
Easy
Tested
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