Spring Onion & Cheddar Fluffy Omelette

• 3eggs
• 1 tbsplactose-free milk
• 40 gmature cheddar, grated
• 30 gspring onion green tops, finely sliced
• 10 gbutter
• Fine salt, to taste
• Black pepper, to taste

Method

1. 1Beat the eggs with the milk and a small pinch of salt and black pepper until the yolks and whites are fully combined. The cheddar adds salt too, so season lightly.
2. 2Melt 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. 3Pour 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. 4When the egg is nearly set, scatter the cheddar and spring onion greens over one half. Cook gently until the cheese begins to melt and the egg is softly set with no liquid egg remaining.
5. 5Fold the omelette in half over the filling and slide it straight onto a warm plate.

Per serving

kcal

515

protein

33.8g

fibre

0.8g

carbs

4.2g

fat

39.8g