Ingredients
| 8 | eggs, cracked and beaten | | 1/4 cup | marjoram | | 1/4 cup | parsley | | 1/4 cup | basil (whole leaves) | | 1 tbsp. | freshly chopped thyme | | 1 tbsp. | freshly chopped rosemary | | 1 tbsp. | freshly chopped sage | | Salt, to taste | | Freshly ground black pepper, to taste | | 2 tbsp. | butter |
Salad
| 1/4 cup | marjoram | | 1/4 cup | parsley | | 1/4 cup | basil (whole leaves) | | Olive oil | | Red wine vinegar |
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Instructions
In a mixing bowl, whip together eggs with 6 herbs and season with salt and pepper. In an 8- to 10-inch non-stick sauté pan, melt the butter over medium heat until just turning brown. Add egg mixture and cook slowly for 12 to 15 minutes, until set on bottom. Carefully flip over and continue cooking 6 to 7 minutes, until set. Allow to cool and serve cut into wedges with a salad made of herbs, dressed lightly in olive oil and red wine vinegar.
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