Baked feta and herb omelette

The egg and herb batter can be made in advance, but keep it refrigerated until you need it. Use a nonstick pan or one with a time-worn patina.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to gas mark 6

Step 2

Thinly slice the spring onions. Heat the oil in a 20cm frying pan and add the spring onions and let them cook for a couple of minutes until soft.

Step 3

Break the eggs into a food processor, add the dill fronds, mint leaves and parsley, then process until bright green. Season with salt and pepper.

Step 4

Add the butter to the spring onions and let it melt over a moderate heat. Pour in the egg and herb mixture, then crumble in the feta cheese, add the chives, then bake in the preheated oven for 10-12 minutes until lightly set.

Step 5

Top the omelette with a few fresh herbs (tarragon, mint or dill) and perhaps some pea shoots or watercress.

Step 6

Allow to settle for 5 minutes, then cut it into thick wedges and serve.