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Chilli cheese omelette by Sybil Kapoor
Choose the best quality organic eggs you can find. The flavour of the eggs will vary according to the diet of the hens.
This is gorgeous served with lots of hot buttered toast and is equally good eaten for breakfast, lunch or supper.
Serves 1

Ingredients:
15g butter
1/2 small onion
diced 1/2 Thai green chilli (or to taste)
finely diced 1/4 teaspoon finely chopped fresh ginger
1/2 small clove garlic
finely chopped (optional) salt and freshly ground black pepper
2 medium organic eggs
1 tablespoon finely grated fresh Parmesan Place
a non-stick frying pan over a medium heat.

Method:
Once the pan is hot, add the butter, followed by the onion, chilli, ginger and garlic. Fry briskly for about 4-5 minutes or until soft and starting to turn golden.
Season the eggs with salt and pepper and roughly beat with a fork.
Tip the eggs into the pan. If you are using a small pan, draw a wooden spoon through the eggs, towards the centre of the pan, letting the liquid egg refill the channels.
As soon as the omelette shows the first sign of setting, sprinkle on the Parmesan cheese. Once it begins to set, but is still soft, tilt the pan. Using a spatula, flip it over.
Once cooked to your liking slide it on to the plate and serve with lots of hot buttered toast.

 
 
 
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