Set the oven at 200C/gas mark 6. Thinly slice 5 spring onions. Heat 2 tbsp of olive oil in a frying pan – I use one about 20cm in diameter – then add the spring onions and let them cook for a couple of minutes until soft.
Break 4 eggs into the jug of an electric blender, add 10g of dill fronds, 8g of mint leaves and 15g of parsley, then process until bright green. Season with salt and pepper.
Add 30g of butter to the spring onions and let it melt over a moderate heat. Pour in the egg and herb mixture, then crumble in 150g of feta cheese, add any sprouted seeds or micro salad leaves that you fancy (young chives, radish sprouts or sprouted pumpkin seeds are all good here) then bake in the preheated oven for 10-12 minutes until lightly set.
Top the omelette with a few fresh herbs (tarragon, mint or dill) and perhaps some pea shoots or watercress.
Allow to settle for 5 minutes, then cut it into thick wedges and serve. Enough for 2 people
The egg and herb batter can be made in advance, but keep it refrigerated until you need it. Use a nonstick pan or one with a time-worn patina.
Try young, spring leeks, barely thicker than a pencil, sliced into thin rounds, with the spring onion, or asparagus spears, slit in half lengthways. At the end of cooking, introduce a couple of tomatoes, finely diced and half a dozen basil leaves, finely shredded, in place of the dill.