I have been cooking medieval and renaissance food since I found the Society for Creative Anachronism at the age of 17.
I have always cooked my own versions of recipes, rather than using other people's interpretations, and here I intend to share the results of my work, hopefully also sharing with you the great love I have of cooking.
3 egg whites (left over from making ice-cream) 2 whole eggs splash of cream (also left over from making ice-cream) large pinch of mixed herbs 50g feta salt & pepper
Combine eggs, herbs & seasonings. Whisk until the mixture is light, adding a splash of cream just before the end. Pour into lightly oiled warm frypan. Allow to cook until the edges are set, then chop up the feta and sprinkle over the omelette. Once the egg is lightly set, fold in half and serve.