Easy Cheesy Omelette
Guys, let's call a spade a spade. Sometimes you just want eggs for dinner. A classic cheesy omelette hits the spot and comes together in no time.
Yields 4 servings Active time: 20 minutes Total time: 20 minutes (5 or less minutes per omelette)
8 large free-range eggs (2 eggs per omelette)
1 cup shredded cheddar cheese, separated into 1/4 cups
4 small knobs of butter
Salt, Pepper and garlic powder to taste
Crack two eggs into a mixing bowl with a pinch of salt, pepper and garlic powder. Beat well with a fork.
Heat a small non-stick frying pan to medium-high heat. Once pan is hot, add a pat of butter and swirl the pan around to coat entire pan. Pour eggs into the center of pan and move the pan around to spread the eggs around evenly.
As the omelette begins to cook, but there is still a little bit of raw egg left in the center, add 1/4 cup of cheese (or more. I'm not shy with cheese) to the omelette.
Ease the edges of the omelette by using a spatula, and then fold it in half. It might not look that pretty, but that's ok. It will still taste the same, even if it's not the perfect omelette. When the omelette turns golden brown underneath, remove it from the pan by sliding the omelette onto a plate.
Start the process over again and make the next omelette.
Serve with asparagus, simple salad, or nothing at all!
(You'll want to serve these omelettes immediately as they come off the stove - so everyone will not necessarily eat together. And that's ok!)