Ingredients (1 serving)
1 tablespoon milk
3 teaspoons chopped fresh chives
3 teaspoons chopped fresh parsley
Salt & freshly ground pepper
¼cup grated cheese of choice
Use a fork to whisk eggs and milk together. Stir in chives and parsley. Season well with salt and pepper.
Melt butter in a small (16cm base) non-stick frying pan over medium high heat. Add eggs to the pan. Use a fork to quickly draw the cooked egg back from edge of pan to allow uncooked egg to run to the edge. Continue until egg is almost set.
Cook for a further 30-45 seconds or until egg is just set. Sprinkle cheese over. Use a fork to lift one side of omelette over to enclose the filling. Carefully slide onto a serving plate. Serve immediately with salad.