5 mar

Cheese Omelette

Mrs P Styles, Yass Branch

SERVES 1

2 eggs, separated

2 tablespoons grated cheddar cheese

3 teaspoons butter

Preheat oven grill to medium–high.

Beat egg yolks in a bowl, then add the cheese and stir to mix well. Using an electric beater, whisk the egg whites in a bowl with a pinch of salt until firm peaks form. Gently fold the whites into the yolk mixture.

Heat the butter over medium–high heat in a 20 cm heavy-based pan with a heatproof handle. Add the egg mixture and cook for about 1–2 minutes, or until the edges begin to set. Using a spatula, draw the edges of the omelette into the centre of the pan, allowing uncooked mixture to run to the edges of the pan. Continue to cook for about 5 seconds.

Place the pan under the grill and cook for 4–5 minutes, until omelette is golden and puffy. Turn out onto a plate and serve immediately.