Cheddar Spring Onion Omelette

• Eggs(6)
• Cheddar cheese(100 g)
• Green Onions(4)
• Butter(1 tbsp)
• Salt(¾ tsp)
• Black pepper(½ tsp)
• Tomato(2)
• Olive oil(1 tbsp)
• Vinegar(1 tsp)

Method

1. 1

   Thinly slice the {Spring Onion}, grate the {Cheddar cheese}, and cut the {Tomato} into wedges. Crack the {Eggs} into a bowl and beat with {Salt} and {Black pepper}.

   ~8 min

2. 2

   Toss the {Tomato} with the {Olive oil} and {Vinegar} on a plate or in a bowl. Set aside for serving.

3. 3

   Melt the {Butter} in a medium nonstick pan over medium heat. Add most of the {Spring Onion}, keeping a little back for the top, and cook for 1–2 minutes until softened and bright green.

   ~2 min

4. 4

   Pour in the egg mixture and gently stir for 30 seconds, then scatter over the {Cheddar cheese}. Cook for 3–4 minutes, lifting the edges so uncooked egg runs underneath, until the omelette is mostly set with a soft center.

   ~4 min

5. 5

   Fold the omelette in half and cook for 1 minute more to melt the cheese. Slide onto plates, top with the reserved spring onion, and serve with the tomato salad alongside.

   ~4 min