Wash herbs, shake dry, pluck off leaves, except for something to garnish, chop finely. Whisk eggs and mineral water, season with salt and pepper. Stir in the herbs. Wash radishes, rub dry, clean and cut into small cubes
Heat 1/2 teaspoon of oil in a coated pan (approx. 16 cm Ø) and let 1/4 of the egg mixture in it fry over a low to medium heat for approx. 4 minutes. When the omelette is almost ready, put 30 g of cheese on one half and fold the other half over. Leave to set for about 1 minute more until the cheese has melted. Remove the omelette from the pan and keep warm. Do the same with the remaining oil, egg mixture and cheese. Arrange the omelettes on plates. Sprinkle with radish cubes and garnish with herb leaves
Preparation time approx. 50 minutes