4 large free range eggs
1 handful fresh parsley
1 handful fresh basil
salt & pepper
2 tbsps milk
4 tbsps olive oil
Instructions...
1) Beat the eggs lightly. Remove the leaves from the herbs,
wash and dry them then tear up with fingers. Mix the
leaves with the eggs. Add salt, pepper and milk.
2) Heat the olive oil in a heavy bottomed omelette pan
until just beginning to smoke and then tip in the egg
mixture. Smooth it out flat with the back of a spoon and
cook it on one side for about five minutes or until
golden.
3) Turn it over and slide back into pan. Cook for another
five minutes then serve hot or cold.
