Recipe courtesy of Adam Roberts
14 min
10 min
1 omelet


  • 3 large eggs (preferably organic, free-range)
  • 1 teaspoon butter
  • Salt, to taste
  • Cheddar cheese (grated or sliced)


Whisk the eggs for 2 minutes and let the foam subside.

Heat a nonstick pan on medium-high heat for 20 seconds. Add butter; when it foams, add the eggs.

Season with salt and pepper.

Move the eggs around in the pan with a rubber spatula as if you're making scrambled eggs.

When the omelette starts to set, flip it over.

Sprinkle cheese on top, fold and transfer onto a plate.



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