Cheese Omelette

Your Chickens - - Recipes -

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.


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

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