Chilli cheese omelette

• spring onion↗1
• fresh coriandera few sprigs of
• large eggs↗2
• sunflower oil↗1 tbsp tbsp
• chopped fresh red chilli½ -1 tsp tsp

  or a generous pinch dried chilli flakes

• mild grated cheddar↗25g g

Step-by-step instructions

1. 1

   Chop the spring onion and coriander quite finely and beat the eggs together with salt and pepper. Heat the oil in a small frying pan then tip in the onion, coriander and chilli and stir round the pan for a second or two so they soften a little. Pour in the eggs and keep them moving until two thirds have scrambled.

2. 2

   Settle the eggs back down on the base of the pan, scatter over the cheese and cook for about a minute until the omelette is just set and the cheese has melted.

3. 3

   Carefully fold the omelette using a palette knife and slide from the pan to a serving plate. Eat while the omelette is hot and the cheese still melted.