Cheese and tomato omelette


Serves: 1
Prep time: 5 minutes
Cooking time: 10 minutes






2 medium eggs
Freshly ground black pepper
Pinch of dried mixed herbs
1 teaspoon olive oil
15g mature cheddar cheese*, grated
1 spring onion, finely sliced
1 small tomato, finely chopped














1) Break the eggs into a jug and lightly whisk. Season with pepper and dried mixed herbs.
2) Heat the oil over a low heat in a non-stick omelette pan. Allow the pan to heat up then pour in the egg mixture.
3) As the egg begins to set around the edges (after about 30 seconds) gently pull the mixture away from the sides of the pan using a spatula and tip the pan to allow the liquid egg to meet the edge.
4) Once the omelette is nearly set but still a little raw on top (after about 2 minutes) sprinkle the cheese, spring onion and chopped tomato over one half of the omelette.
5) Slide a spatula under the edge of the omelette, all the way around the pan, and carefully fold one half over the other to encase the filling.
6) Cook each side until light golden brown.
7) Slide the omelette onto a serving plate and serve with a green salad.


Add other vegetables instead of the spring onion and tomato such as chopped garlic and sliced mushrooms or sliced red onion and green pepper.
* Cheese is a source of salt so use sparingly. Stronger cheeses have more flavour so you need smaller amounts. Mozzarella has a lower salt content than cheddar so this would be a good alternative.