Omelet with Herbs De Provence

For times when you run out of all fresh vegetables, I recommend always keeping a jar of dried french herbs from Provence. Full of flavor and anti-inflammatory compounds they are used in Europe daily in small amounts as “medicine”.

Serves 2 people:

• 3 large eggs

• about 1 tablespoon ( 2g) herbs de Provence or dried thyme or basil, crushed Or Large pinch minced delicate fresh herbs, such as some combination of parsley, tarragon, chives, and chervil

• Kosher salt and freshly ground white or black pepper

• 1 tablespoon (15g) unsalted butter or 1 tablespoon of olive oil

• Optional: 1 cup sliced frozen (or fresh) mushrooms

• Optional: ½ slices onion

Preheat the skillet over medium heat.

Add olive oil, onions, and mushrooms to the pan first.

Using a fork, beat the eggs, salt, and pepper in a bowl until thoroughly mixed. Stir in the herbs.

 Beat with a whisk or rotary beater until combined. 

Add the mixture to the mushrooms.