HOW TO MAKE EGG AND CHEESE OMELETTE RECIPES

Steps:

• 1. Crack the eggs into a mixing bowl, season with a pinch of sea salt and black pepper, then beat well with a fork until fully combined.
  2. Place a small non-stick frying pan on a low heat to warm up.
  3. Grate the cheese onto a board and set aside.
  4. Add ½ tablespoon of oil to the hot pan, then carefully pour in the eggs.
  5. Tilt the pan to spread them out evenly, using a fork to swirl the eggs around the pan a little.
  6. When the omelette begins to cook and firm up, but still has a little raw egg on top, sprinkle over the cheese.
  7. Using a spatula, ease around the edges of the omelette, then fold it over in half.
  8. When it starts to turn golden brown underneath, remove the pan from the heat and slide the omelette onto a plate. Delicious with a tomato salad and wholemeal bread.
  9. PRINT THIS RECIPE (UK) PRINT THIS RECIPE (USA)

Steps:

• Crack the eggs into a bowl, add the milk, season with salt and pepper and beat the mixture with a fork or whisk. 
• Heat a medium sized pan over a medium heat and add the butter, allowing it to melt. Swirl the butter around the base of the pan to coat evenly.
• Add the egg mixture to the pan and as it begins to cook, use a spatula to push cooked parts from the edge to the centre of the pan. As you do this, tilt and rotate the pan to allow the uncooked egg mixture to flow into empty spaces.
• When the eggs are almost set on the surface but still look moist, slide the spatula under one side of the omelette and fold over in half to create a semi-circle. If you want to add extra fillings like cheese, ham or mushroom, do so before folding the omelette in half and only sprinkle them over one side of the omelette. Then flip the unfilled side over onto the filled half.
• Let the folded omelette cook for a further minute (less if you like the centre soft and a little runny, or more if you like it cooked through), then slide it out of the pan and onto a plate. Serve and eat immediately.