Make this delicious omelette with just-picked Homegrown herbs. Perfect for the patch or in pots, they are ready to be harvested the day you take them home.
- 2 eggs
- 1 tablespoon water
- 1 stalk spring onion, thinly sliced
- ¼ cup grated cheese
- salt and ground black pepper, to taste
- 2 teaspoons butter
- Variations: replace onion and cheese
with smoked salmon and dill, tomato
and bacon, mushroom
Place eggs, water, salt and pepper in a jug or bowl and lightly whisk with a fork until well combined. Add onion and half the cheese to egg mixture.
Heat butter in small shallow frypan until butter sizzles. Add omelette mix and cook for approximately 2-3 minutes.
Remove from pan and sprinkle with remaining cheese.
About Spring Onion
Spring Onions are an annual vegetable grown for their nutritious green leaves and small soft white
bulbs which are used to add a mild onion flavour to a wide variety of hot dishes, salads and sandwiches. Commonly used as a flavouring and also as a garnish.