This French classic takes no time at all and is so delicious- thank me later.
1tsp fresh thyme
1tsp fresh parsley
1tsp fresh chives
2tbs grated Emmental cheese
Finely chop the herbs and combine them in a bowl with the eggs and milk. Whisk together lightly.
Heat the butter over a medium heat before adding the egg mixture. When the egg has cooked on the bottom and is custardy on top, sprinkle the cheese evenly over the top until melted. Fold each side evenly into the middle before sliding out of the pan onto a warm plate. Season and enjoy.
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