Ingredients

• 8 eggs, cracked and beaten
• 1/4 cup marjoram plus 1/4 cup
• 1/4 cup parsley plus 1/4 cup
• 1/4 cup basil, whole leaves, plus 1/4 cup
• 1 tablespoon freshly chopped thyme
• 1 tablespoon freshly chopped rosemary
• 1 tablespoon freshly chopped sage
• 2 tablespoons butter

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Instructions

1. In a mixing bowl, whip together eggs with 6 herbs and season with salt and pepper.
2. In a 8 to 10-inch non-stick saute pan, melt the butter over medium heat until just turning brown. Add egg mixture and cook slowly for 12 to 15 minutes, until set on bottom. Carefully flip over and continue cooking 6 to 7 minutes, until set. Allow to cool and serve cut into wedges with a salad made of herbs, dressed lightly in olive oil and red wine vinegar.