Rosemary flower omelette

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Ingredients:

  • ½ a small onion (finely chopped)
  • 2 eggs
  • Butter
  • A handful of fresh rosemary flowers
  • A small bunch of fresh garlic leaves (roughly chopped)
  • Salt & Pepper

Method:

Melt some butter in a frying pan and add the onion. Fry for 5-10 minutes until caramelising. Remove from the pan and leave to one side.

Whisk the eggs until they’re combined.

Melt some butter in a frying pan and add the eggs, making sure to spread them around the pan.

Cook the eggs until they start to set. Add the onions, rosemary flowers and garlic, evenly, to the top of the omelette

Fold gently in half and slide onto a plate to serve. Season well.

Taken from my book ‘Eat like a Viking!’ Available now on Amazon

Published by The Saxon forager

Wiltshire, UK based. I live with my wife & daughter, dog and chickens.

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