Perfect cheese omelette
Three eggs, a hot pan and about two minutes.
Ingredients
- 3 eggs
- Pinch of salt
- 15 g butter
- 30 g grated cheese (cheddar, gruyere or parmesan)
- Chives or parsley
Method
- Beat the eggs with the salt until no streaks of white remain.
- Melt the butter in a non-stick or well-seasoned 20-22 cm pan over a medium heat until it foams.
- Pour in the eggs. Stir gently with a spatula for 15 seconds, then let them set for another 15.
- When the top is still slightly wet, scatter the cheese over one half.
- Fold, slide onto a plate and top with herbs. Serve right away.
Tips from the kitchen
- Heat that is too high makes a tough, brown omelette. Medium is enough.
- Take the pan off the heat a little early. The eggs finish cooking on the plate.
- Add ham, mushrooms or spinach to the filling. Cook those first.
Tools that help
Olive oil spray bottle
A very light spray of oil helps eggs release in a well-seasoned pan.
View on Amazon UKGear I use in this kitchen
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This is cooking advice, not medical advice. If you have a health condition or take medication, talk to your doctor or a dietitian before changing how you eat.