Brown and Rosie’s Fresh and Simple
This herby omelette is a great buffet or large lunch party dish;
good value, vegetarian and best made in advance. At the café,
we serve this with some crusty bread and a green salad.
You Will Need
In a large mixing bowl, whisk together the eggs, lemon juice
and herbs. Season with salt and pepper, then add the chopped
Heat the oil in a 20cm non-stick lidded frying pan, then pour in
the egg mixture and cover with the lid.
After 5 minutes, when the bottom has set, remove the lid,
shaking the frying pan from side to side so a little of the
uncooked mixture runs down the sides. Cover and reduce the
heat, then cook for a further 15 minutes, or until the egg is set.
Then cover the frying pan with a at plate, ip the pan over
and slide the omelette back into the pan to cook for another 5
Once done, slide out onto a plate and sprinkle with sumac.
This can be served warm or cold.