is my version. it is quite a thin omelette and packed with fresh herbs. perfect for breakfast, lunch or a speedy dinner after a long day.
just whisk together a little olive oil, the juice and zest of one lemon and season with salt and pepper to taste.
place the eggs in a medium sized bowl and add the cream. whisk well and then add the herbs and season with salt and pepper.
in a non-stick frying pan add the olive oil and heat over a medium heat. once the oil is heated through add half the egg mixture , quickly swirling it around to evenly coat the frying pan. cook until the 