John Myers
Ingredients for 1 servings:
- 2 eggs, size M
- 1 small shallot(s) or 1/2 large
- 2 tbsp Cheddar cheese or Gouda or Emmental, grated
- 1 tsp cress (red radish cress)
- 2 tbsp milk
- e.g. sea salt and pepper
- e.g. chili flakes or pepper
- Olive oil for frying
Instructions
Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes
simple but simply delicious
Whisk the eggs and add the milk. Finely chop the onion. Brown the onion in oil in a small pan over relatively high heat and quickly reduce the heat to medium. Carefully pour in the egg and sprinkle over the cheese. Season with salt and pepper, adjusting the salt according to the type of cheese. Add chili flakes or freshly sliced peppers if desired. Now cover the pan and let the mixture set. Gently shake the pan occasionally to check how set the mixture has become. Once it has set, remove the lid and the omelet can be safely turned. Let it brown on both sides; the cheese will keep it fluffy, even when it’s cooked through. Garnish with cress; in the photo, it’s red radish cress.
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