This quick and simple omelette takes mintues to make, so perfect for a speedy lunch or dinner. Serve with fried tomatoes and wilted spinach
- 3 medium eggs
- 1 tbsp milk
- Salt and freshly ground black pepper
- Good knob of butter
- Small handful chopped fresh flat-leaf parsley
- 100g (3½oz) smoked Cheddar, coarsely grated
Separate the eggs, with the whites in a medium bowl and the yolks in a larger bowl. Whisk the whites to soft peaks. Then whisk the yolks with the milk and season well. Add about a quarter of the whites to the yolks and stir in, then fold in the rest of the whites.
Heat the butter in a non-stick pan frying pan. Add the omelette mixture and cook for 2-3 mins, until lightly set.
Sprinkle with parsley and cheese, and let the cheese melt a bit. Fold the omelette over and slide it out on to a plate. Cut in half for serving, perhaps with fried tomatoes and wilted spinach.
Top tip for making Smoky cheese souffle omelette
Lightly grill the top of the omelette after adding the cheese, if you like.