- 2 tablespoons butter
- 5 eggs
- 1 teaspoon dried oregano or other favorite spice
- ½ teaspoon Himalayan salt
- 1 onion
- 2 chicken tight fillets
- 8 cherry tomatoes
Place the eggs in a bowl, add herbs and salt and scramble well.
Cut the onion and fry in the butter on medium heat until translucent or golden, slice the chicken tight fillets and add to the onions. Season with a bit of salt, cracked pepper and thyme. Fry on a medium-low heat until cooked. Place 2 more tablespoons butter in the pan. When melted pour the eggs in the pan, and cover, let simmer on low heat for about 4 min. Preheat the grill in the oven. Place the pan in the oven for another 4 min. and your omelette is ready. You can do different variation with the vegetables and meat.