I’m keeping it simple with this classic omelette that focuses on the delicious taste of the humble egg.
- 3 Eggs
- 1 Tsp milk
- 1/4 cup heddar
- Handful chives
- Sea salt
- Whip eggs with a tsp of milk and salt and pepper.
- Add eggs to the pan. When the egg begins to set, pull in each side and tilt the pan so that the raw egg fills the space.
- When the egg is nearly fully set on top, put the cheddar, chives and a pinch sea salt on one half of the omelette and flip over.
- Garnish with chives and serve with Spinach leaves.