- 25g/1oz butter
- 4 free-range eggs, beaten
- 2 tsp chopped fresh chives
- 1 tsp chopped fresh parsley
- 25g/1oz fresh grated horseradish
- 50g/1žoz rocket
- Melt the butter in a small ovenproof frying pan over a medium heat. Add the eggs, stir gently and then leave to settle.
- Sprinkle over one teaspoon of chives, parsley and the horseradish. Cook for two minutes and then fold over one half onto itself and cook for another minute, until golden underneath.
- To serve, place the omelette onto a small plate, sprinkle with the remaining teaspoon of chopped chives and place the rocket on the side.