Cheese omelette recipe
 Show someone you love them by making them a comforting, fluffy, buttery cheese omelette. It's the perfect quick dinner with buttered bread and a crisp green salad. Each serving provides 327 kcal, 23.9g protein, 0.1g carbohydrate (of which 0.1g sugars), 25.7g fat (of which 12.2g saturates), 0g fibre and 0.98g salt. 2 free-range eggs, lightly beaten1 tsp butter30g/1oz cheddar, grated 2 free-range eggs, lightly beaten 1 tsp butter 30g/1oz cheddar, grated Method Heat a small frying pan (preferably non-stick) over a medium heat. Add the butter and allow to melt (it should sizzle lightly). Swish the butter around by tilting the pan to cover the base.Add in the eggs and, working quickly, push the just set edges toward the centre in soft folds, tipping the pan to fill in the space you've just uncovered with the uncooked egg. Repeat on all sides of the omelette evenly. These ripples in the omelette will make it fluffier and lighter. When there is no more runny egg to move around, sprinkle the grated cheese over the omelette and cook for another 1–2 minutes until it is fairly set but still glossy on top. Don't be tempted to overcook the egg; it should be silky and soft, not rubbery.Fold the omelette so the cheese is encased and cook for 1 more minute to warm the cheese through. Slide onto a warmed plate and serve with a cup of strong tea and some bread and butter. Or wrap it up to go! Heat a small frying pan (preferably non-stick) over a medium heat. Add the butter and allow to melt (it should sizzle lightly). Swish the butter around by tilting the pan to cover the base. Heat a small frying pan (preferably non-stick) over a medium heat. Add the butter and allow to melt (it should sizzle lightly). Swish the butter around by tilting the pan to cover the base. Add in the eggs and, working quickly, push the just set edges toward the centre in soft folds, tipping the pan to fill in the space you've just uncovered with the uncooked egg. Repeat on all sides of the omelette evenly. These ripples in the omelette will make it fluffier and lighter. Add in the eggs and, working quickly, push the just set edges toward the centre in soft folds, tipping the pan to fill in the space you've just uncovered with the uncooked egg. Repeat on all sides of the omelette evenly. These ripples in the omelette will make it fluffier and lighter. When there is no more runny egg to move around, sprinkle the grated cheese over the omelette and cook for another 1–2 minutes until it is fairly set but still glossy on top. Don't be tempted to overcook the egg; it should be silky and soft, not rubbery. When there is no more runny egg to move around, sprinkle the grated cheese over the omelette and cook for another 1–2 minutes until it is fairly set but still glossy on top. Don't be tempted to overcook the egg; it should be silky and soft, not rubbery. Fold the omelette so the cheese is encased and cook for 1 more minute to warm the cheese through. Slide onto a warmed plate and serve with a cup of strong tea and some bread and butter. Or wrap it up to go! Fold the omelette so the cheese is encased and cook for 1 more minute to warm the cheese through. Slide onto a warmed plate and serve with a cup of strong tea and some bread and butter. Or wrap it up to go! Recipe tips You can use a different cheese that melts well in this omelette or a mix. A creamy blue cheese, smoked cheese or goats' cheese are just some ideas. You can even blob (or pipe) soft garlic and herb cream cheese in the middle. You can also add in chopped cooked ham, fresh tomatoes that have been deseeded and chopped, or sliced and fried mushrooms. You can double the recipe and make a larger omelette to serve 2 people.