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.
Crack eggs into a large bowl and beat, then season. Stir in chives.
Put butter in a 15- 20cm dia. frying pan over a medium heat. When butter bubbles, add eggs.
Swirl pan gently to distribute egg evenly over base of pan until eggs are set but still soft.
Scatter cheese down centre of the omelette.
Fold side of omelette nearest you halfway over itself to cover cheese.
Sharply tap end of pan handle to make other side of omelette curl over folded portion or use a spatula to fold egg over.
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.