Ingredients
• 3 eggs
• Sea-salt and freshly ground black pepper, to season
• 1 tsp finely chopped chives
• 10g butter, chopped
• 1/4 cup grated cheddar cheese
• Extra finely chopped chives, to serve, optional
Cook's tip: If you want to fill the omelette with other goodies – pan-fried mushrooms, bacon or brown onion, or blanched asparagus – cook them first, then add them while still hot or at least warm. Scatter your chosen fillings over the omelette when adding the cheese.
Method
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Crack eggs into a large bowl and beat, then season. Stir in chives.
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Put butter in a 15- 20cm dia. frying pan over a medium heat. When butter bubbles, add eggs.
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Swirl pan gently to distribute egg evenly over base of pan until eggs are set but still soft.
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Scatter cheese down centre of the omelette.
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Fold side of omelette nearest you halfway over itself to cover cheese.
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Sharply tap end of pan handle to make other side of omelette curl over folded portion or use a spatula to fold egg over.
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Hold pan at a 45° angle and bring a serving plate over to pan. Tilt pan until omelette falls onto plate. Sprinkle over extra chopped chives, if using, then serve immediately.