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Herb omelettes with creme fraiche
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Serving size: Serves 2
Cooking time: Less than 15 minutes



INGREDIENTS

4 eggs, lightly beaten
40ml  water
1/2 tablespoon chopped fresh chervil
1/2 tablespoon chopped fresh chives
1/2 tablespoon chopped fresh parsley
1/2 tablespoon chopped fresh tarragon
10g butter
40ml  creme fraiche
30g salmon roe




METHOD


Combine eggs, water and herbs in bowl; mix well. Heat quarter of the butter 
in small heavy-based pan, pour in quarter of the egg mixture, cook until lightly 
set underneath, fold omelette in half. Repeat with remaining butter and 
egg mixture. Serve omelettes topped with creme fraiche and salmon roe.

Serves 2.

Recipe best made just before serving.
Freeze: Not suitable.
Microwave: Not suitable.