By | November 18, 2013


2 eggs

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.

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