Cheese and Chive Omelette

I have given the ingredients and method for a basic cheese and chive omelette.  You can leave the chives out and use different fillings such as ham, chorizo, tomato, spring onion, or smoked salmon.  Cheese is not essential but for me, the melted cheesy interior is the best part of the omelette. You could add different cheeses also – Emmental and Gruyere cheese also melt nicely and have a nice flavour.

Omelettes make a very quick and tasty breakfast option.  Add a salad or some vegetables on the side and they work for lunch or a light dinner.

1. Put the butter into a frying pan (24cm diameter works best) and melt the butter over a medium heat until it starts to foam.
   
2. While the butter is melting, crack the eggs into a small bowl, add the milk and whisk them together with a whisk or fork. (If your frying pan is larger than 24cm, you might want to add an extra egg so that the egg mixture will cover the bottom of the pan when tipped in).
   
3. When the butter is foaming, pour the egg mixture into the pan. Let this cook for a minute or two, using a fish slice to gently prod the egg in the centre of the pan, moving it around a little so that the centre cooks.
   
4. When nearly all of the egg has set (but there is sill a little liquid), scatter the cheese and chives (or any other toppings you are using) over half of the egg.
   
5. Using the fish slice, gently lift the side without the filling and fold it over the filling side.
   
6. Continue to cook the omelette for 2-3 minutes further so that the cheese filling melts.