Contains eggs and mustard. Check the ingredients if you cook for someone with allergies. May also contain sulphites.
A soft French omelette rolled around fresh chives and parsley, with a crisp romaine salad in mustard vinaigrette. Bistro elegance from four eggs and ten minutes.
10 minPrep
10 minCook
20 minTotal
2Serves
Herb Omelette with Side Salad
by · Medium
Vegetarian
High protein
Low sugars
Source of potassium
Source of iron
Contains eggs and mustard. Check the ingredients if you cook for someone with allergies. May also contain sulphites.
A soft French omelette rolled around fresh chives and parsley, with a crisp romaine salad in mustard vinaigrette. Bistro elegance from four eggs and ten minutes.
10 minPrep
10 minCook
20 minTotal
2Serves
Nutrition
Per serving · 225 g
281kcal1168 kJ
Protein16.9 g34%
Carbohydrate3.01 g1%
Net carbs †1.62 g
Sugars1.46 g2%
Fibre1.38 g
Fat22.6 g32%
Saturates4.35 g22%
Salt †0.74 g12%
Calculated from 100% of ingredients. Some values are estimated or unavailable — marked below.
Estimated (partial coverage)
Low coverage
†Calculated
—No data
Amount · % of EU reference intake (RI) for an average adult (8,400 kJ / 2,000 kcal). Source: Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0 - Deutsche Nährstoffdatenbank. Karlsruhe. DOI: 10.25826/Data20251217-134202-0 For general reference only — not medical or dietary advice.
Before you start
You'll need
mixing bowl
omelette pan
salad bowl
spatula
whisk
Ingredients
Quantities scale automatically · metric units (change in profile)
10 g
Wine vinegar
5 g
Mustard medium hot
25 ml
Olive oil
1 pinch
Pepper black, dried
150 g
Cos lettuce/Romaine lettuce, raw
1 pinch
Chives raw
1 pinch
Common salt/table salt
1 pinch
Tarragon dried
1 pinch
Parsley leaf raw
240 g
Chicken egg raw4 eggs
Instructions
1
Whisk the mustard, wine vinegar and two thirds of the olive oil in a salad bowl with salt and black pepper. Toss the romaine lettuce in the vinaigrette.
2
Whisk the eggs with the chopped chives and parsley in a mixing bowl using a whisk. Add a pinch of dried tarragon.
3
Heat the remaining olive oil in an omelette pan over medium heat. Pour in half the eggs, stir briefly, then let them set into a soft sheet and roll the omelette onto a plate with a spatula. Repeat for the second omelette.
4
Serve each omelette next to a handful of dressed salad.
Before you start
You'll need
mixing bowl
omelette pan
salad bowl
spatula
whisk
Ingredients
Quantities scale automatically · metric units (change in profile)
10 g
Wine vinegar
5 g
Mustard medium hot
25 ml
Olive oil
1 pinch
Pepper black, dried
150 g
Cos lettuce/Romaine lettuce, raw
1 pinch
Chives raw
1 pinch
Common salt/table salt
1 pinch
Tarragon dried
1 pinch
Parsley leaf raw
240 g
Chicken egg raw4 eggs
Instructions
1
Whisk the mustard, wine vinegar and two thirds of the olive oil in a salad bowl with salt and black pepper. Toss the romaine lettuce in the vinaigrette.
2
Whisk the eggs with the chopped chives and parsley in a mixing bowl using a whisk. Add a pinch of dried tarragon.
3
Heat the remaining olive oil in an omelette pan over medium heat. Pour in half the eggs, stir briefly, then let them set into a soft sheet and roll the omelette onto a plate with a spatula. Repeat for the second omelette.
4
Serve each omelette next to a handful of dressed salad.
Nutrition
Per serving · 225 g
281kcal1168 kJ
Protein16.9 g34%
Carbohydrate3.01 g1%
Net carbs †1.62 g
Sugars1.46 g2%
Fibre1.38 g
Fat22.6 g32%
Saturates4.35 g22%
Salt †0.74 g12%
Calculated from 100% of ingredients. Some values are estimated or unavailable — marked below.
Estimated (partial coverage)
Low coverage
†Calculated
—No data
Amount · % of EU reference intake (RI) for an average adult (8,400 kJ / 2,000 kcal). Source: Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0 - Deutsche Nährstoffdatenbank. Karlsruhe. DOI: 10.25826/Data20251217-134202-0 For general reference only — not medical or dietary advice.