Omelette à la Jurassienne (Omelette with Lardons, Herbs and Sorrel)

Ingredients

• eggs
• 1 pinch chives
• 1 pinch chervil
• 25 grammes small lardons
• 1 spoonful sorrel
• butter

Instructions

1. Add a pinch of chopped chives and a pinch of chopped chervil to the eggs.
2. Brown 25 grammes of small lardons in the pan beforehand, then pour the eggs over them.
3. Cook the omelette in the fat rendered by the lardons.
4. Shred the sorrel and melt it in butter.
5. At the moment of rolling the omelette, fill it with a spoonful of the sorrel.