Simple Cheese and Herb Omelette

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Recipe by Cook Vegetarian
Serves 1
Ready in Under 15 Mins

Ingredients

  • 3 large free-range eggs
  • salt and freshly ground black pepper
  • a knob of butter
  • 2 tbsp snipped fresh chives
  • 2 tbsp snipped fresh basil
  • 2 tbsp chopped fresh curly parsley
  • 50g vegetarian Cheddar cheese, grated

Nutritional Information:

Calories: 526
Fat: 42g

How To Cook

  1. Beat the eggs with salt and pepper and a dash of cold water. Add half the herbs. Melt the butter in a medium non-stick frying pan and when it’s sizzling, pour in the egg mixture.
  2. Cook over a medium heat for 30 seconds or so, then use a wooden spatula to push the cooked egg to the centre of the pan, allowing any runny egg to fill the space. Repeat until there is no runny egg left. Cook for a further 30 seconds by which time the base should be golden and the top just set.
  3. Scatter over the herbs and cheese, then use the spatula to fold the omelette and transfer to a warm plate. Serve straight away.
    4. www.fresh-herbs.co.uk
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Simple Cheese and Herb Omelette
  • Recipe by Cook Vegetarian
  • Serves 1
  • Ready in Under 15 Mins
    Ingredients
  • 3 large free-range eggs
  • salt and freshly ground black pepper
  • a knob of butter
  • 2 tbsp snipped fresh chives
  • 2 tbsp snipped fresh basil
  • 2 tbsp chopped fresh curly parsley
  • 50g vegetarian Cheddar cheese, grated
    How to Cook
  1. Beat the eggs with salt and pepper and a dash of cold water. Add half the herbs. Melt the butter in a medium non-stick frying pan and when it’s sizzling, pour in the egg mixture.
  2. Cook over a medium heat for 30 seconds or so, then use a wooden spatula to push the cooked egg to the centre of the pan, allowing any runny egg to fill the space. Repeat until there is no runny egg left. Cook for a further 30 seconds by which time the base should be golden and the top just set.
  3. Scatter over the herbs and cheese, then use the spatula to fold the omelette and transfer to a warm plate. Serve straight away.
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