6 eggs, slightly beaten
4-5 tbsp. chopped parsley
1/2 bunch green onions, chopped; optional
4 tbsp. butter
1 tbsp. fresh mint, chopped or 1 tsp. dried mint
Salt and pepper to taste

Mix all ingredients except butter. Place 1 1/2 tablespoons butter in pan and heat.

Drop 1/2 of the mixture in a skillet. When set, turn the omelet on the other side. Fry until golden brown. Repeat with the rest of the mixture to yield 2 omelets.

Makes 4 servings.