Classic Cheese Omelette
A good omelette is the cheapest impressive meal you can make. Three eggs, a knob of butter, a handful of cheese. That's the whole shopping list, and if you get the pan hot enough and move fast enough you end up with something that genuinely tastes like a Paris bistro. Use a non-stick pan or you'll lose your nerve halfway through.
- Prep
- 2 min
- Cook
- 4 min
- Total
- 6 min
- Serves
- 1 serving
- Cost/serving
- $1.20
Ingredients
- ·3 large eggs
- ·1 tbsp butter
- ·40 g, grated cheddar cheese
- ·pinch salt
- ·pinch black pepper
Method
- 1.Crack the eggs into a bowl, add salt and pepper, and beat with a fork for a full 30 seconds until the whites and yolks are completely uniform.
- 2.Heat a 20 cm non-stick pan over medium-high. Add the butter and swirl until it's foamy but not browning.
- 3.Pour in the eggs. Using a spatula, push the set edges toward the centre and tilt the pan so liquid egg flows to fill the gaps. Do this for about 30 seconds.
- 4.When the top is still slightly wet but no longer runny, scatter the cheese over one half.
- 5.Tilt the pan and fold the empty half over the cheese. Slide onto a plate. Eat immediately.
If you don't have…
- cheddar: any cheese that melts. Feta, goat, mozzarella, even cream cheese in a pinch
- butter: neutral oil works but you lose some flavour; add a tiny pinch more salt
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