August 19, 2018


Butter - 2 tbsp
Small pickle - 1 (cut into pieces)
Chives - 5 blades (cut into pieces)
Fresh dill weed - 2 tbsp
Eggs - 6 (lightly beaten)
Savory - 1 tsp
Cheese - 150 gm (grated)
Salt and pepper to taste 
Tomato - 1 (peeled and cut into wedges)


  • Melt butter in a large skillet.
  • Chop pickle, chives, and the dill with metal blade in processor bowl.
  • Pour eggs into skillet; add chopped ingredients, herbs, cheese, salt, and pepper.
  • Cook over low heat without stirring. When bottom of mixture sets, lift edges and allow uncooked mixture to run underneath.
  • When omelette is completely set, fold and roll out of pan.
  • Garnish with tomato wedges and finely sliced chives.

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