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Omelette with fine herbs


  • Whisk the eggs, herbs, seasonings and cream with a fork.
  • Heat the butter and oil in a non-stick pan until foaming. Then add the eggs and stir a little, before shaking until just set underneath, but still a little runny on top, carefully running a spoon around the edge as you do so.
  • Slide the omelette onto a plate and, if you like, fold over and serve with buttered toast alongside.


  • 4 eggs
  • 1 tbsp chopped mixed fresh herbs, ie. chives & parsley
  • sea salt & freshly ground pepper
  • a splash of cream
  • a knob of buttera little vegetable oil

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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