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Categories:Viewed: 22 - Published at: 9 years ago
Ingredients
- 4 eggs
- 1 1/2 ounces sharp cheddar cheese, freshly grated
- 1/2 ounce parmesan cheese, freshly grated
- 2 tablespoons chopped chives
- salt & freshly ground black pepper
- 3 ounces cream cheese
- 1 slice butter
Method
- Beat the eggs in a bowl with the Cheddar and Parmesan, half the chives, and some salt and freshly ground pepper. Beat the cream cheese with the remaining chives.
- Heat a heavy-based frying pan over a fairly high heat and add the butter. Let it melt and heat through thoroughly. Give the egg mixture one last stir and pour into the pan.
- Swirl around to coat the base evenly then allow the omelette's edges to set. Loosen the edges with a fish slice or palette knife and lift the edges up here and there, letting the runny egg flow down.
- Repeat this process until the omelette is cooked, with just a film of moist egg remaining on the surface.
- Remove the omelette in its frying pan from direct heat. Spoon the cream cheese down the centre and fold the omelette over the cream cheese filling.
- Transfer the omelette to a warm serving plate, slice in half and serve at once.
