25g/1oz butter
2 free-range eggs, beaten
salt and freshly ground black pepper
55g/2oz cheddar, grated
1 slice crusty white bread, toasted
55g/2oz cheddar, grated
2 garlic cloves, chopped
75g/2½oz cashew nuts
large handful fresh parsley, chopped
4 tbsp olive oil
salt and freshly ground black pepper
Preheat the grill to medium.
For the omelette, melt the butter in a small frying pan, add the beaten eggs and season with salt and freshly ground black pepper. Stir the eggs around the pan, until starting to cook through, then scatter over the grated cheese. Leave to melt for one minute, then fold the omelette in half and slide onto a serving plate. Keep warm.
For the cheese on toast, place the toast onto a baking sheet, top with the cheese and then place under the hot grill for 2-3 minutes, or until the cheese is melted and bubbling.
For the pesto, place all of the pesto ingredients into a food processor and blend until smooth.
To serve, place the cheese on toast next to the omelette and drizzle over the pesto.
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