One of our most requested recipes ever: the omelet

Every weekend at breakfast, people come and say that they had the best omelette ever. 
Fresh ingredients + intuition + tastebuds + craftmanship. Simply delicious 😋🍃
We reveal what’s our secret in the video and share with you our recipe, right below. Enjoy!

The recipe - Omelette with fresh greens and cheese:
Makes a large omelette for 2 hungry people

Greens:
A handful diced courgette, cabbage or whatever fresh greens you have
½ onion, sliced
1 tbsp. butter
A pinch of salt

Eggs:
1 tbsp. Butter
6 eggs
A pinch of salt

For serving:
Freshly ground black pepper
Fresh herbs and flowers

Preparation:
Chop the greens and cut the cheese in dices.
Whisk together the eggs with salt.
Have 2 plates ready for serving.
Take out cast iron skillet and two spatulas (we use the ones from our local hardware store, intended for masonry).

Cooking:
Fry the greens and onion in butter in a cast iron skillet. Add salt.
Stir the greens regularly, so you get sautéed greens, not fried.
When the onions are clear, remove the greens from the pan. 
Turn the pan up on high heat and add the rest of the butter.
When the butter is melted and is no longer bubbling, make sure the whole pan has a coat of butter so the eggs don’t stick to the sides.
Pour the eggs on the pan, and don’t touch them before they start to ‘raise’. At this point you start shaking the pan in order for the eggs to get flipped the way you would flip a pancake. This takes a bit of practice. (Don’t be afraid, you can’t do it wrong as long as the eggs hit the pan again after flipping). 
Repeat the process when you can see the eggs start raising again.
Use the spatulas to push the runny parts of the eggs together. 
Now, add first cheese, then the veggies to the part of the omelette which is closest to you.
Take your spatulas and fold the part of the omelette that is furthest from you over the veggies and cheese. 
Wait 30 seconds and see if you can fold it once again.
Push the omelette towards the handle and use the spatulas and the edge of the skillet to hold the omelette in shape.
Turn down the heat to low temperature and wait until the omelette is golden but still soft inside.
Cut in two and garnish with black pepper and fresh herbs and flowers. 

Et voilá!