½ -1 tsp chopped fresh red chilli, or a generous pinch dried chilli flakes
25g mild grated cheddar
Chop the spring onion and coriander
quite finely and beat the eggs together
with salt and pepper. Heat the oil in a
small frying pan then tip in the onion,
coriander and chilli and stir round the pan
for a second or two so they soften a little.
Pour in the eggs and keep them moving
until two thirds have scrambled.
Settle the eggs back down on the base
of the pan, scatter over the cheese and
cook for about a minute until the omelette
is just set and the cheese has melted.
Carefully fold the omelette using a
palette knife and slide from the pan to
a serving plate. Eat while the omelette is
hot and the cheese still melted.