Cheese omelette

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As omelettes are so quick and easy to make, it's probably better to make an individual omelette for each person rather than make one huge omelette. Either way, I would not recommend making a single omellette for more that three people as it would not cook properly.

Ingredients

• 2 large free-range eggs
• 50 g ( 2 oz) gruyere cheese, grated
• Salt and freshly ground black pepper to taste
• Splash of cream or milk (optional)
• 1 tablespoon butter or olive oil

Method

1. Break the eggs into a bowl with the salt, pepper, milk and cheese
2. Mix roughly with a knife. Don't whisk - it's nice to get some white and yolk only areas in the omelette
3. Add the butter to a small frying pan
4. When the butter is foaming add the mixture to the pan
5. Fry for 2 minutes on this side, pulling the solid edges to the centre with a fork
6. Flip over and fry for 1 minute on the other side
7. Slide on to a warm serving plate, folding the omelette - the last bit of cooking is done one the plate this way

Serving suggestions

Serve immediately

Variations

Experiment with various cheeses, chopped herbs such as chives or parsley.

Rub the pan with half a garlic clove prior to frying (discard the garlic).

Add a handful of microwaved mixed vegetables just before folding over.