Cheese Pull Omelette
This speedy family favourite comes together in just 10 minutes, making it a simple, protein-packed meal for busy mornings, quick lunches or a fuss-free family supper.
Prep time: 5 minutes Cook time: 5 minutes
Serves 1 people
Ingredients
- 3 large FREE eggs
- Sea salt and cracked black pepper
- 1 tbsp salted butter
- 1 slice Emmental cheese
- 1 slice thick-cut ham
- TO SERVE
- Cucumber and tomatoes
- FREE Tip
- Have the cheese and ham ready before you start cooking. Once the eggs are in the pan, everything comes together quickly, so it's worth having your filling within easy reach.
Method
- Crack the FREE eggs into a jug or bowl, season with a little sea salt and cracked black pepper, then whisk until smooth.
- Melt the butter in a small non-stick frying pan over a medium heat. Pour in the egg mixture and cook for around 2 minutes until the base has set but the top is still slightly runny.
- Using a fish slice, gently lift the cooked edges of the omelette, allowing the runny egg to flow underneath. Repeat all the way around the pan until only a little liquid egg remains on top.
- Lay the cheese and ham over one half of the omelette. Carefully fold the other half over the filling, then cook for a further 2 to 3 minutes until the cheese has melted and the omelette is cooked through.
- Slide the omelette onto a plate and serve straight away with a simple cucumber and tomato salad. Finish with an extra twist of cracked black pepper if you like.
