Double Cheese Omelette

1. 1

   Beat the eggs in a bowl with the Cheddar and Parmesan, half the chives, and some salt and freshly ground pepper. Beat the cream cheese with the remaining chives.

2. 2

   Heat a heavy-based frying pan over a fairly high heat and add the butter. Let it melt and heat through thoroughly. Give the egg mixture one last stir and pour into the pan.

3. 3

   Swirl around to coat the base evenly then allow the omelette's edges to set. Loosen the edges with a fish slice or palette knife and lift the edges up here and there, letting the runny egg flow down.

4. 4

   Repeat this process until the omelette is cooked, with just a film of moist egg remaining on the surface.

5. 5

   Remove the omelette in its frying pan from direct heat. Spoon the cream cheese down the centre and fold the omelette over the cream cheese filling.

6. 6

   Transfer the omelette to a warm serving plate, slice in half and serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.