Recipes

Ingredients for 4 to 6 persons : 12 eggs / 2 Tspoons cream / 10 cl [4 fl oz]
milk / 6 Tbspoons freshly grated parmesan cheese / 15 fresh basil leaves /
25 chive blades / 12 fresh mint leaves / a few drops of olive oil / salt & pepper
Preparation time 10 minutes + cooking one by one

- Chop the herbs separately from each other.

- Beat the eggs in a salad bowl with salt and generous pepper ; mix the
cream with the milk, then add them to the beaten eggs while mixing ;
add the parmesan cheese the same way.

- In a small frying non-stick pan (size of a blini pan), heat a drop of olive oil,
then pour a small ladleful of egg mixture in the pan. Spread it with one of
the chopped herb and let it cook on a medium flame until the top is no
longer liquid (reckon about 3 minutes depending on the thickness) ;
turn the omelette upside down with a spatula and let it brown for a few
more seconds.

- Cook like this as many omelettes as you can and keep them warm the
time to cook the others. Serve with tomatoes and cucumbers to have
with the omelettes.