Ingredients
Instructions
- Crack the eggs into a bowl and beat them until well combined.
- Add the whipped cheese to the eggs and mix gently until incorporated.
- Fold in the finely chopped fresh chives and sorrel. Season with a pinch of salt and pepper if needed.
- Heat a non-stick frying pan over medium heat and add the butter.
- Once the butter is melted and starting to bubble, pour in the egg mixture.
- Let the omelette cook for about 2 minutes without stirring, until the bottom sets.
- Using a spatula, gently lift the edges and tilt the pan to allow uncooked egg to flow underneath.
- When the omelette is almost set but still slightly runny on top, fold it in half or thirds.
- Cook for another 30 seconds, then slide onto a warm plate.
- Serve immediately with toasted bread slices and small pickles on the side for a complete, quick, and satisfying meal.
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