Ingredients
- 3 large eggs, separated
- salt and freshly ground black pepper to taste
- 55g grated cheddar cheese
- 1 tablespoon Chopped fresh chives
- 1 tablespoon chopped parsley
- 15g unsalted butter
Method
- Beat 3 egg yolks with salt and freshly ground black pepper.
- In clean large mixing bowl beat 3 egg whites until, firm and glossy peaks form.
- Add half of the beaten egg whites to 3 egg yolks and stir well until whites are thoroughly mixed in.
- Add half the cheese, freshly chopped chives, chopped parsley and lightly and gently stir in the remaining egg whites.
- Melt butter over medium heat in a nonstick pan until it’s foaming.
- Spread the egg mixture over the base of the pan.
- Cover and cook until the base of the omelette is brown and set.
- Scatter the remaining cheese onto the top of the omlette; cover again and cook until cheese melts.
- Carefully slide the omelette out of the pan and onto a warm plate, fold it over itself. Serve immediately.
