Ingredients

• 2 large eggs
• 2 tablespoons cold water or milk
• approximately 2 tablespoons chopped chives
• approximately 1/2 tablespoon chopped dill or whatever we have: parsley, oregano, thyme, cilantro, tarragon or a mix of various

Garlic herb mayonnaise:

• 1/3 cup mayonnaise
• 1 tablespoon lemon juice
• 1 minced garlic clove
• 2 tablespoons finely chopped herbs (parsley, oregano, mint, tarragon)
• 1 teaspoon dried tarragon or oregano

And also:

• toast bread, lettuce, arugula, rye bread, tomato, onion
• to choose: ham, mozzarella cheese, camembert or cheddar, avocado, mushrooms

Preparation

1. Herb omelet: Crack eggs into a small bowl, add water or milk, salt and pepper, chives and herbs, mix everything. Heat a non-stick pan on low heat (this can be a crepe pan and should not be very hot, the eggs should set slowly rather than fry). Pour part of the egg mixture so it covers the bottom of the pan with a thin layer, spread it over the surface by moving the pan. Heat until the mixture sets, then loosen the edge of the omelet with a fork and flip it to the other side with your fingers. After a few seconds remove from the pan. Fry the next omelets.
2. Toast: Toast the bread briefly in a toaster or on a grill pan, or lightly in the oven. Spread garlic herb mayonnaise on one slice and mayonnaise with mustard on the other (recipe below). Arrange thinly sliced onion sprinkled with salt, folded lettuce leaves, folded omelet, tomato slice sprinkled with salt and pepper. We can place half of the omelet and add ham, cheese, avocado or mushrooms. Fold the sandwiches, cut in half, you can secure with toothpicks, skewers or sticks.
3. Garlic herb mayonnaise: Mix all ingredients in a bowl, season with salt, pepper and a teaspoon of extra virgin olive oil. To prepare a mustard sauce, additionally add a teaspoon of mustard to half of the sauce.