1. Pick the chervil leaves off the stems. Finely chop the parsley. Cut the chives into small rings and snip the cress directly over the bowl with scissors.
2. Beat the eggs vigorously with the cream and the spices. Heat the oil in a large pan and pour a thin layer of the egg mixture into the pan.
3. Reduce the heat and sprinkle the herbs over the top of the omelette. Wait briefly until the egg is fully cooked through.
4. Now slide the finished omelette out of the pan and roll it so that the herb side is on the inside. Cut it diagonally into 5 cm pieces with a knife and skewer them together with toothpicks.
Nutrition per serving
kcal: 257
Protein: 15 g · Fett/Fat: 20 g · Carbs: 2 g
Calories, meal plan & shopping list – 7-day free trialGet the app →
Cook this in the MyFoody app →