Louise Johncox

Cheese Omelette

Preparation info
  • Serves

    1

    • Difficulty

      Easy

Appears in
The Baker's Daughter: Timeless recipes from four generations of bakers
The Baker's Daughter

By Louise Johncox

Published 2014

  • About

Peter’s fluffy cheese omelette was another popular lunchtime choice, made in an ancient copper pan handed down over the generations. When Dad showed me how to make this omelette I realized that he must have made thousands in his lifetime. My son, Joe, is now a big fan of these omelettes.

Ingredients

  • 2 eggs, beaten
  • 2 tablespoons water
  • Salt and pepper

Method

Put the eggs in a basin and add the water, gently whisking the mixture with a fork. Whisk in the salt and pepper.

Warm an omelette pan over a medium heat and, when it is hot, add the knob of butter. Pour in the egg mixture. Shake the pan to spread the mixture around the base evenly. Then take a large spoon or spatula and draw the omelette edges in towards the centre. Constantly move the