I usually make this for hubby's breakfast but it is also great for lunch or dinner.

Add other ingredients eg mushrooms, capsicum or grated tomatoes. Just cook any of these in a separate pan before adding and flipping omelette.

Prep time 10 min
Cooking time : 5 minutes
Serves 2

Ingredients

4 eggs
2 tablespoons water
2 tablespoons fresh chopped parsley
2 tablespoons chopped fresh chives
30g butter
1/3 cup butter

Method

1. Break eggs into a large bowl and whisk with a fork. Add the water,parsley and chives. Season well with salt n pepper.

2. Heat butter in small non stick frypan over high heat. When the butter is foaming reduce heat and add omelette mixture all at once. Swirl with a fork several times.

3. While the mixture is cooking tilt the pan and lift the edge of the omelette occasionally to allow the uncooked egg to flow underneath. When the mixture is half cooked sprinkle with the grated cheese. Then leave to cook a little more ( the base should be golden brown) and the inside nearly cooked.
Using an egg lifter fold the omelette in half in the pan. Flip it over onto a plate and serve immediately. If making for lunch or dinner serve with a garden salad on the side

Enjoy
Suzanne