Cheese Omelette

Ingredients

• 3 large eggs
• ½ cup shredded cheddar cheese
• 1 tbsp butter
• ¼ tsp salt
• ¼ tsp black pepper
• 2 cups lettuce
• ½ medium cucumber
• 1 medium carrot

Instructions

1. 1

   In a medium bowl, whisk the 3 eggs with 1/4 tsp salt and 1/4 tsp black pepper until the yolks and whites are fully combined and slightly frothy, about 1 minute.

2. 2

   Melt the 1 tbsp butter in a 9-inch nonstick skillet over medium heat. Swirl to coat the pan; the butter should sizzle gently but not brown.

3. 3

   Pour the egg mixture into the skillet. Let it set undisturbed for 30 seconds, then use a spatula to gently push the cooked edges toward the center, tilting the pan to let uncooked egg flow to the edges, until the omelette is mostly set but still soft on top, about 2 minutes.

4. 4

   Sprinkle the 1/2 cup shredded cheddar cheese over one half of the omelette. Fold the other half over the cheese with the spatula, then slide the omelette onto a plate. Let it rest for 1 minute so the cheese melts fully.

5. 5

   Toss the 2 cups lettuce, 1/2 cucumber (sliced), and 1 carrot (shredded) with a drizzle of olive oil and a pinch of salt if desired. Serve the omelette with the salad on the side.

6. 6

   Garnish with fresh parsley if you have it, and enjoy warm.

Tools you’ll need

• Medium bowl
• Whisk
• 9-inch nonstick skillet
• Spatula
• Cutting board
• Knife

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