Ingredients (4 servings)
8 eggs, separated
½ cup fresh mixed herbs, chopped (parsley, chives, chervil, tarragon)
½ cup cheddar cheese, grated
4 green onions, sliced
15g butter, chopped
Fresh onion sprigs, extra, to serve
In a large bowl, whisk egg yolks with herbs, cheese and onions.
In a clean bowl, beat egg whites until soft peaks form. Fold lightly into egg yoke mixture.
Heat a knob of butter in a 20cm frying pan on high, swirling to cover base. Add ¼ of the omelette mixture to pan and cook for 2-3 mins until beginning to set. Place under a hot grill to finish cooking.
Fold omelette over and slide onto serving plate. Serve topped with onion sprigs. Repeat with remaining mixture and butter.