Ingredients

Steps

• Melt 25g of butter in a small frying pan over medium heat.
• Add the beaten eggs and stir gently until they begin to settle.
• Sprinkle half the chives, all the parsley, and 25g of horseradish over the eggs.
• Cook for two minutes, then fold the omelette and cook for one further minute.
• Slide onto a plate and garnish with the remaining chives and 50g of rocket.