Cheese omelette
Prep
5 mins
Cook
5 mins
Servings
1
Difficulty
Easy
My go to recipe when I'm short on time is this simple cheese omelette. It's ready in just ten minutes flat, making it perfect for busy mornings or quick lunches. Eggs are packed with protein and choline, which supports brain health, so you're getting real nutrition in something incredibly easy. A handful of sharp cheddar melts beautifully into the fluffy eggs, and honestly, with just a few pantry staples, this costs almost nothing to make. It's foolproof too, even if you're new to omelette cooking.
Ella x
Ingredients
- 12 eggs
- ½ tbspolive oil
- 1 tbspbutter
- 15 gmature cheddar finely grated
Detail level
Instructions
- 1
Crack the eggs into a jug and whisk well with a fork. Season with a pinch of salt.
- 2
Heat the oil and butter in a medium non-stick frying pan over a medium-low heat. Once the butter has started to foam, pour in the eggs and tilt to cover the base of the pan. Using a spatula, gently draw in the eggs from four points so there are folds in the centre. Do this once or twice, then leave the eggs to cook gently for 2-3 mins, until there's a little raw egg still in the middle. Sprinkle over the cheese and, using your spatula, gently fold the omelette in half. Switch off the heat and let the residual heat from the pan melt the cheese for 1 min. Slide onto your plate and sprinkle over some black pepper to serve.
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