Herb and Egg Pancake

For the herb-egg pancake, wash herbs thoroughly, shake dry, chop finely. Mix eggs with cream well, add salt, pepper and 2 tablespoons of mountain cheese, stir in herbs. Fry the finely chopped onion in a pan with butter until golden. Then add oil to the pan, heat a little, finally pour in the herb-egg mixture and let it slowly set over low heat. Divide into large pieces and turn. Shortly before the end of the cooking time, add the remaining mountain cheese and let it melt a bit. Serve the herb-egg pancake with salad and fresh bread.

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