Spring Onion & Cheddar Fluffy Omelette

Ingredients

• 3 eggs
• 1 tbsp lactose-free milk
• 40 g mature cheddar, grated
• 3 spring onions, green tops only, finely sliced
• 10 g butter
• salt and black pepper
• Crusty sourdough toast, to serve
• Dressed leaves, to serve
• Fresh parsley, to serve

Method

1. Crack the eggs into a bowl, add the milk, and season generously with salt and pepper — eggs need more salt than you think, and this is your only chance to season them through. Beat with a fork until yolks and whites are fully combined and a little frothy on top.
2. Melt the butter in a small non-stick frying pan over medium heat, swirling to coat the base. Wait for it to foam but not brown — browned butter means the pan's too hot and the eggs will set tough and rubbery before you can shape them.
3. Pour the eggs into the foaming butter. After about 30 seconds the edges will start to set — use a spatula to gently push them towards the centre, tilting the pan so the liquid egg flows out to fill the gap. Repeat two or three times around the pan. You're building soft folds, not scrambling.
4. When the omelette is almost set but still glossy on top, around 2 minutes in, taste a tiny edge for seasoning and adjust if it needs more salt — adjust now, not at the table. Scatter the grated cheddar and sliced spring onion tops evenly over one half. Let it sit for another 20 seconds so the cheese starts to slump and melt into the still-soft egg.
5. Fold the omelette in half over the filling and slide it straight onto a warm plate. Finish with a crack of black pepper, scatter the torn fresh herbs over the top, and serve alongside crusty sourdough toast and dressed leaves while the omelette is still pillowy.