• 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


  1. Beat 3 egg yolks with salt and freshly ground black pepper. 
  2. In clean large mixing bowl beat  3 egg whites until, firm and glossy peaks form.
  3. Add half of the beaten egg whites to  3 egg yolks and stir well until whites are thoroughly mixed in.
  4. Add half the cheese, freshly chopped chives, chopped parsley and lightly and gently stir in the remaining egg whites.
  5. Melt butter over medium heat in a nonstick pan until it’s foaming. 
  6. Spread the egg mixture over the base of the pan.
  7. Cover and cook until the base of the omelette is brown and set.
  8. Scatter the remaining cheese onto the top of the omlette; cover again and cook until cheese melts. 
  9. Carefully slide the omelette out of the pan and onto a warm plate, fold it over itself. Serve immediately.