Cheese Omelette

Thu, 23 April 2020

Equipment Needed:
• 1 medium sized frying pan
• 1 fish slice/turner
• 1 whisk & medium bowl to whisk eggs
• 1 wooden spoon
• 1 plate
• Teatowel

Cheese Omelette
(Makes 1 omelette)

• 1tablespoon oil
• 3 large free range eggs
• 2 tablespoons pouring cream
• Seasoning-salt and pepper
• 1 teaspoon freshly chopped parsley
• 2oz/50g grated cheese
• Fillings-Bacon Lardons, ½ onion, 1 chopped tomato

In a mixing bowl whisk the three eggs in a bowl with the chopped parsley and a little salt and pepper.

Heat a pan with a little oil or butter on the pan and add the bacon lardons and onion and cook for 2 minutes before adding the diced tomato on a highish heat

Next add in the whisked up eggs and cream.

Cook them over a high heat stirring continuously with a wooden spoon until the mixture begins to set slightly. When the mixture begins to set slightly, leave it to set for a moment, sprinkle with ½ the cheese and then fold the omelette over in half, sprinkle with the remaining cheese, cook briefly and serve immediately.

If desired, you could put into the oven for a minute or two to set the centre

Serve the omelette with a green salad

Enjoy!