Make the omelette as before and have ready 10-15g of grated mature Cheddar cheese. Once the bottom is set and the top is still moist, sprinkle with the cheese and flip over as before. Serve immediately.
OMELETTE AUX FINES HERBES
The classic French herb blend of chives, chervil, tarragon and parsley lift a simple omelette into another realm.
Per each two-egg omelette, as before you will need equal amounts of finely chopped chives, chervil, tarragon and parsley: around a dessertspoonful in total when chopped.
G Make the omelette as before and once set on the bottom but still moist on top, scatter with most of the herbs, keeping a few back to garnish. G Fold over into a half-moon. G Flip over quickly and slide onto a warmed plate.
G Alternatively, fold the omelette into a cigar shape in the French manner. G Garnish with the reserved herbs and chive florets, if available, and serve immediately.
For the best results, make individual omelettes in an 18cm pan