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Herby Velvety Eggs


  • Mix of parsley, chives and tarragon
  • Mix of veggies
  • Cheese (optional and your choice!)
  • Ghee
  • Eggs
  • Salt 
  • Pepper


  1. Mix eggs with salt and pepper.
  2. Chop herbs finely.
  3. Chop veggies. 
  4. Break two eggs into a small bowl, add 2 T herbs, salt and pepper and whisk with a fork. 
  5. Preheat saute pan over medium hot heat and swirl the ghee into the pan. Pour in the egg mixture and swirl it in the pan. For a few seconds, gently stir the egg mixture with a heat resistant rubber spatula (as if you were going to make scrambled eggs) and then swirl the eggs in the pan to make a nice round appearance. Reduce the heat to avoid any color or scorching. Continue cooking for about 1 minute. The eggs will be set on the bottom, but slightly liquid on top. 
  6. Add veggies (and cheese if desired) to one side of the eggs.
  7. Fold over the omelet and plate immediately.
  8. Top with a sprinkle of herbs.
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