4 beaten eggs
salt and black pepper to taste
2 tablespoons of butter or margarine
2 tablespoons of chopped herbs (parsley, chives, marjoram)
4 beaten eggs
salt and black pepper to taste
2 tablespoons of butter or margarine
2 tablespoons of chopped herbs (parsley, chives, marjoram)
In a non-stick skillet, heat 1 tablespoon of butter over medium heat
Mix the eggs with the herbs and season with salt and pepper to taste
Pour half of the egg mixture into the skillet and cook until the bottom is lightly browned and the top is still slightly jiggly
Repeat the process with the remaining eggs
Serve in 2 portions.
