DOUBLE CHEESE, SHALLOT & CHILLI OMELETTE
INFO
Preparation time: 5 mins.
Cooking time: 10 mins.
Serves: 2.
INGREDIENTS
- 20g unsalted butter
- 2 shallots, trimmed & finely sliced
- 2 Thai red chillies, de-seeded & finely sliced, plus extra to serve
- 5 large eggs, beaten
- 30g mature Cheddar, coarsely grated
- 20g Parmesan, coarsely grated
Clear honey, to drizzle- Sprigs of coriander
and mint leaves picked, plus extra sprigs to serve Green salad, to serve (optional)
METHOD
- Put a 20–22cm frying pan over a medium heat & add the butter. Add the shallots & chillies, then cook, stirring, for a few minutes to soften. Add the beaten eggs to the pan. Season & stir for a couple of minutes so the eggs start to cook. When they are almost cooked, sprinkle over the Cheddar.
- Turn up the heat a little, cook for a further minute, then top half the omelette with the grated Parmesan. The underside of the omelette should be starting to brown a little & it should just be set on top.
Drizzle with a little honey,scatter with the herbs & fold over. Slide onto a plate, scatter with extra sliced chilli & herbs, & tuck in.A fresh green salad makes a brilliant accompaniment, if liked.