-
Wash and dry the parsley &
chervil. Pick the leaves and chop finely. Beat the eggs,
add the chopped herbs, salt & pepper & mix.
-
Heat the oil in a non-stick
frying pan. It is perhaps easier to turn the omelettes if
it is done in a small pan. Pour in the eggs and let them cook until the
edges have set. Turn the omelette over and continue to
cook for 3 mins. I made 4 small omelettes with 6 eggs.
They fit the slices of ham perfectly.
-
Transfer the omelette to a
plate, and cover with the slices of ham. Roll them up and
cut into thick chunks. Serve with mozzarella balls, cherry
tomatoes and olives.
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DAILY
DINNERS 
