Ingredients
- 2-3 eggs per person
- Salt and pepper
- 1 Tbsp butter
- 50g strong, melting cheese (Monto Cristo), crumbled or coarsely grated
CHEESE OMELETTE
Method
- Beat the eggs with the salt and pepper in a bowl
- Heat a non-stick fry or omelette pan and melt the butter
- When the butter is very hot and nut-coloured, pour the eggs into the pan
- When the eggs are setting and small bubbles are forming, sprinkle over the cheese, bringing the edges of the omelette towards the centre with a fork while shaking the frying pan
- Fold the edge of the omelette nearest to the handle of the pan towards the outside edge and quickly slide on to a hot dish
- A good omelette should be slightly runny!
Comments
A good omelette can start a day off so well - simple techniques and a good pan will get you on your merry way. But fresh, free-range eggs will make the omelette unforgettable!
Thanks to SPECKLED HEN for providing the free range eggs,, and to WHITESTONE CHEESE for the Monto Cristo cheese used in the demonstration.
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