- 4 eggs, beaten
- 15 ml milk
- Freshly ground black pepper to taste
- 5 spring onions, finely chopped
- Half a hand full of parsley, finely chopped
- 5 ml butter
- 50 g gruyère, grated
- 10 basil leaves
Beat together eggs and milk. Season with black pepper. Add spring onions and parsley. Melt butter in a non-stick pan. Turn the heat down and add the beaten eggs. Let stand for about 1 minute and then start stirring, kind of like making scrambled eggs. The eggs mustn’t be totally cooked when you put the cheese and basil on top of one half. Fold over the omelet and cover the pan for about 2 minutes. Slide omelet out of pan and enjoy.
Chardonnay, or a chardonnay sparkling wine.