16 eggs
a handful of fennel (aromatic tops)
a large handful of parsley
2 handfuls in total of: violet leaves, spinach, lettuce, chard greens
6 marjoram or oregano leaves
6 tansy leaves
4 ache leaves
4 mint leaves
4 sage leaves
1 rue leaf
1 teaspoon ginger
salt.

Wash the herbs, chop them and put them in a salad bowl. Add the eggs, ginger, and beat. Make 2 equal parts, for 2 omelettes.

Cook in a hot pan with a knob of butter. Serve hot.

You can add a little fresh cheese when cooking.