Omelet with Parsley and Tarragon



4 Eggs (1 whole + 3 whites)

1 Tbsp Milk

handful Parsley, finely chopped

handful Tarragon, chopped




  1. Whisk the eggs vigorously in a glass bowl until mixture is aerated.
  2. Stir in parsley, tarragon, salt and pepper
  3. Pour into a small pre-heated Teflon pan. Tilt the pan in all directions to make the ingredients are evenly distributed. Don't stir.
  4. After 1 minute the bottom will start to set. Lift the edges of the omelet with a non-stick or wooden spatula. Tilt pan so that uncooked liquid egg runs out underneath the cooked egg.
  5. When the bottom is cooked, flip the omelet over. Cook for another minute. Don’t overcook or allow the Egg to turn brown
  6. To serve, fold one half of the omelet on top of itself so that the edges line up. Slip it out from the pan onto your plate.

NOTE: No extra milk may be consumed on a day you eat this meal.