Sometimes you just just can't beat an omelet for a quick, tasty, nutritious and cheap snack or a light lunch.
During some office chit-chat it emerged that some of the girls didn't know how to make an omelet and even more amazingly, one girl had never even eaten one!
Cheese & Chive Omelette
Serves 1
2 x medium free range eggs
Handful of grated mature cheddar
Splash of semi-skimmed milk
Pinch of Marigold vegetable stock (no need for extra salt)
Freshly ground black pepper
2 teaspoons of chopped chives (fresh or dried)
1 teaspoon of light olive oil or a knob of butter for the pan.
Method:
Heat a small pan with the oil or butter on a medium to low heat.
Whisk the eggs and milk together in a bowl or jug.
Add plenty of freshly ground pepper and a pinch of vegetable stock.
Throw in the chives and whisk again.
Pour the mixture into the pan.
Sprinkle the cheese on top.
Cook gently.
Traditionally, an omelet should be slightly runny in the middle but I like mine cooked all the way through. When the bottom is cooked but the top is still runny, I put a lid on the pan, turn off the heat and leave it to stand for 3 minutes. The trapped steam cooks the top of the omelette.
Perfect!
You can make this into a more substantial meal by serving with salad and fresh bread or with chips/fries and peas...the latter is not very classy, admittedly, but quite satisfying!
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