For breakfast, lunch or dinner, this cheese omelette with caramelised red onions and Red Leicester cheese is a quick, easy and protein-packed meal for kids and adults
- ½ a small red onion
- About 2tbsp olive oil
- 2 eggs
- Salt and pepper
- 50g/2oz of Red Leicester cheese (any good sharp, hard cheddar like Monterey Jack will do as an alternative)
Roughly chop the onion. On a low flame, heat 1tbsp of olive oil in a non-stick frying pan. I use a small fat pan as I like my omelettes tidy and plump. Gently fry the onion, letting the edges brown but making sure the middle stays softly purple. This should take about 5 mins. When it looks to your liking, take it out and reserve on the side. Remove any crispy bits from the pan.
Beat the eggs and season.
On a low heat again, heat a bit of olive oil in your frying pan and add the eggs. Let them settle for 30 seconds.
Either grate or break the cheese up into rough chunks and put it in the setting omelette. As it melts, pour in your onions and gently fold the omelette in half with a spatula. Depending on how done you like your omelette to be, you can then fry the other side. I like mine very slightly oozing.
Top tip for making Sophie Dahl’s omelette with onion and cheese
Have trouble getting your omelette out of the pan? Tipping the pan slightly, fold the omelette in half, using a heatproof spatula to lift one edge first. Slide the folded omelette onto a warm plate and serve immediately.