This dish is one of my favourite ‘I’m too tired to think what to make for dinner’ dinners. And would also make a mighty fine weekend brunch.
Ingredients (Serves 2)
3 organic eggs per person
One large handful of fresh herbs, finely chopped. I like a combination of Continental parsley, coriander and chives… but add what you like for example basil, oregano, marjoram, tarragon.
100g rat-trap (cheddar cheese), grated.
A blob of butter
Method
In a bowl whisk the eggs until yolk and white well combined.
Place your frypan on medium heat, add butter until melting.
Add egg mixture. Lift the edges when browning, so the runny bits can get cooked as well. As soon as the bottom of the omelette is starting to brown add the cheese on one half. When the cheese starts to go a bit gooey, add the herbs on the same half.
Leave just a minute, then fold the other half of the omelette over the cheese and herbs. If you don’t manage this manoevre, worry not, it will taste just as nice.
Remove from pan, cut in half, and on to plate(s). Add ground pepper and serve with sliced tomato and balsamic vinegar.
