I woke up this morning with a hankering for eggs with shallots, parsley and garlic. I’d usually make them scrambled, but decided on an omlette, though it does require more effort. My transplanted shallots are growing well and the parsley is picking up nicely in our warm Autumn weather.
1. Grab one or two shallots, 2-3 sprigs parsley, 2 tomatoes and 1 clove garlic. Chop up
2. Beat up 3 eggs in a bowl with a dash of water or milk and pepper and salt.
3. Crush 1 clove garlic and add to a medium hot non-stick pan with a guilty amount of butter. Once it’s foaming nicely but before it browns add the egg mixture.
4. Grate over some cheese and sprinkle over the veggies and herbs. Turn the heat down and cover with another frypan or lid so the egg and veggies will cook through.
5. Fold and serve.