Who says omelettes need to be complicated? Spice up your breakfast with this simple recipe for a Chilli Omelette. This classic egg and cheese version gets added flavour from the addition of fresh coriander, spring onions and, of course, chilli!
Times: 10 minutes
- 1 spring onion
- a few sprigs of fresh coriander
- 2 large eggs
- 1 tablespoon sunflower oil
- 1 teaspoon chopped fresh red chilli
- 25g mild grated cheddar
Finely chop the spring onion and coriander and beat the eggs together with salt and pepper. Heat the oil in a small frying pan then tip in the onion, coriander and chilli and stir round the pan until they are softened a little. Pour in the eggs and keep them moving until two-thirds have scrambled. Settle the eggs back down on the base of the pan, scatter over the cheese and cook for about a minute until the omelette is just set and the cheese has melted. Carefully fold the omelette using a palette knife and slide from the pan to a serving plate. Eat while the omelette is hot and the cheese still melted.