US
Ingredients
Serves: 1
2-3 medium or large eggs
2 tbsp plain natural or Greek yoghurt, or dairy-free alternative
1-2 small handfuls fresh or dried herbs (optional)
1 tsp extra virgin olive oil
1-2 handfuls your choice of vegetables, diced
1 tbsp butter
40g Cheddar cheese, grated
1 slice of sourdough / multi-grain toast (optional
Method
Gently whisk the eggs in a small bowl with yoghurt and a pinch of salt and pepper (add dried herbs now if using).
Heat the oil in a non-stick frying pan, over medium heat.
Add your choice of vegetables and cook for 2-3mins to soften. Transfer to a side dish.
Add the butter to the pan. When it’s melted (but not browned), pour in the egg mix.
Once the egg mixture starts to set after 10 seconds, distribute the cooked vegetables and herbs (if using) over the top, and also add the grated cheese. If your pan has a lid, put it on, but this isn’t essential.
When the omelette starts to firm up around the edges, tilt the pan and fold the omelette over in half.
Serve on toast if including.
Serve immediately.