Ingredients :
- 2 large free-range eggs
- Olive oil
- 20 g (1/4 oz) Cheddar cheese
Method :
- Crack the eggs into a mixing bowl...
- Season with a pinch of sea salt ...
- And black pepper...
- Then beat well with a fork until fully combined.
- Place a small non-stick frying pan on a low heat to warm up.
- Grate the cheese onto a board and set aside.
- Add 1⁄2 tablespoon of oil to the hot pan...
- Then carefully pour in the eggs.
- Tilt the pan to spread them out evenly, using a fork to swirl the eggs around the pan a little.
- When the omelette begins to cook and rm up, but still has a little raw egg on top, sprinkle over the cheese.
- Using a spatula, ease around the edges of the omelette...
- Then fold it over in half.
- When it starts to turn golden brown underneath, remove the pan from the heat and slide the omelette onto a plate. Delicious with a tomato salad and wholemeal bread.
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