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    Nutrition Info . . .

    VitaminsA, B9, H, C, D
    MineralsNatrium, Fluorine

    Ingredients Jump to Instructions ↓

    1. 6 Eggs

    2. Pinch of salt

    3. Freshly milled black pepper

    4. 1/2 T Chopped tansy leaves

    5. 1 T Chopped parsley

    6. Butter for frying

    Instructions Jump to Ingredients ↑

    1. Break the eggs into a bowl, add the salt and pepper and mix lightly with a fork.

    2. Strip the tansy leaves from the mid-rib, remove the parsley stalks, then chop both herbs finely and stir them into the eggs.

    3. Heat a small nut of butter in an omelette pan or small frying pan, when very hot pour in the egg mixture and stir round with a fork, keeping the mixture moving so that the uncooked top runs to the hot bottom of the pan.

    4. Do not overcook--the top of the omelette should look like runny scrambled eggs.

    5. Leave on the heat for a few seconds to set the bottom, then fold the omelette in half with a palette knife and slide on to a well-heated serving dish.

    6. Serves 2.

    7. NOTE: A small amount of tansy does wonders for an omelette, and the same amount--half a tablespoon of chopped tansy leaves to 6 eggs--is equally nice with scrambled eggs.

    8. MICHAEL, Pamela A Country Harvest Peerage Books London MM Format by John Hartman Indianapolis, IN


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