In a mixing bowl beat the eggs with the salt and pepper until frothy. Beat in the milk, parsley, mint, sspring onions, and cheese until well blended.
Grease a non stick pan with butter. Pour the egg mixture and cover and cook for few minutes till the bottom layer has turned golden brown. Flip the omelette to the other side and again repeat the process. When both sides have attained light brown colour and eggs are fully cooked remove from heat.
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