A fat-burning breakfast staple. Delicious with a tomato salad or salsa.
Ingredients
2 large
Egg
1 pinch
Salt and pepper
1 tbsp
Butter, unsalted
(or ghee or olive oil)
2 tbsp shredded
Cheddar cheese
8 tomato
Cherry Tomatoes
(optional, sliced into quarters)
1 tbsp
Parsley, fresh
(finely chopped, or fresh dill)
Instructions
Crack the eggs into a bowl, season, then beat well with a fork until fully combined.
Grate the cheese and set aside.
Warm a small non-stick frying pan on low heat. Add butter to the hot pan, let it melt, then carefully pour in the eggs. Tilt the pan to spread them out evenly.
When the omelette begins to cook and firm up, but still has a little raw egg on top, sprinkle over the cheese.
Using a spatula, ease around the edges of the omelette, then fold it over in half. When it starts to turn golden brown underneath, remove the pan from the heat and slide the omelette onto a plate.
![Simple Cheese Omelette [BF]](/media/recipe/2016/06/4p6y0w27rziheqksgmlc.png)
