Double cheese, salad onion & chilli omelette
Spicy, cheesy and herby, this omelette is one of my favourite speedy, solo work-from-home lunches. It takes minutes to prepare and cook but still manages to feel a bit special.
- Prepare5 mins
- Cook10 mins
- Total time15 mins
- 10g unsalted butter
- 2 salad onions, trimmed and finely sliced
- 1 Thai red chilli, deseeded and finely sliced, plus extra to serve
- 2 large eggs, beaten
- 15g mature Cheddar, coarsely grated
- 20g vegetarian Brie, sliced
- Clear honey, to drizzle
- Sprigs of coriander leaves picked, plus extra sprigs to serve
- Sprigs of mint, leaves picked, plus extra sprigs to serve
- Green salad, to serve (optional)
Put a 20-22 cm frying pan over a medium heat and add the butter. Add the salad onions and chilli, then cook, stirring, for a few minutes to soften. Add the beaten eggs to the pan. Season and stir for a couple of minutes so the eggs start to cook. When they are almost cooked, sprinkle over the Cheddar
Turn up the heat a little, cook for a further minute, then top half the omelette with the sliced Brie. The underside of the omelette should be starting to brown a little and it should just be set on top. Drizzle with a little honey, scatter with the herbs and fold over. Slide onto a plate, scatter with extra sliced chilli and herbs, and tuck in. A fresh green salad makes a brilliant accompaniment, if liked.
Chillies are rich in phytochemicals, the source of beneficial antioxidants and vitamins. Surprisingly, they also have powerful anti-inflammatory properties, which can help with digestion. Just be careful not to overdo it!
Typical values per serving when made using specific products in recipe