- A bunch of Saint Peter’s herb
- four eggs
- a bunch of herbs
- a handful of grated parmesan cheese
What to prepare
- an iron skillet
- a fork
- a plate
Finely mince a bunch of Saint Peter’s herb (cretano) and a bunch of herbs.
Beat three or four whole eggs with a fork, salt and add a handful of grated parmesan cheese and pour the green sauce in a pan on high heat, where you already melted some butter and oil.
Continuously move the pan until the edges of the omelette rise.
When it seems cooked, turn the omelette over with a dish as wide as the base of the pan and put back on the heat, having added again some butter and oil.
Once cooked, turn the omelette over again and serve hot.