Herbed Omelette with Native Greens
Ingredients
- 4 pasture-raised Isa Brown eggs
- 1 cup assorted native greens (warrigal greens, river mint, saltbush)
- 1 tbsp butter or oil
- Salt and pepper to taste
Instructions
- Prep the greens: Wash and loosely chop native greens; pat dry.
- Whisk eggs: In a bowl, beat eggs with a pinch of salt and pepper.
- Cook: Melt butter in a non-stick pan over medium heat. Add greens and sauté for 1–2 minutes until just wilted. Pour in eggs.
- Finish: Lift edges as eggs set, tilting pan to cook evenly. Fold omelette in half and slide onto a plate. Enjoy immediately with a scattering of fresh herbs.