salt & pepper
1 chopped tomato and 1 chopped onion (about half of the tomato and quarter of the onion)
25 – 50g of grated chedder
Whisk the eggs.
Add salt and pepper to whisked eggs.
Heat a small omelette pan until very hot and add a tablespoon of sunflower oil.
pour in eggs and using a spatula turn cooked egg from side of pan while redistributing uncooked eggs from top to the sides until the eggs don’t run no more.
Should take about 20 – 30 seconds in a really, really hot pan.
put tomato, onion and cheese on top of omelette and fold over so it looks like an eggy pasty
serve by tilting the pan onto a plate and letting it slide out.
I like to add Tomato ketchup at this point but you can add anything you like. Except a sprig of parsley. Just no on the parsley front.