Cheese, potato and chervil omelet
“Quick ways with cheddar.”
- 1/2 small potato (peeled and cut into 5mm pieces)
- 2 free-range eggs
- salt and pepper
- 15g butter
- 2 tbsp cheddar cheese (grated)
- 1 tbsp chopped chervil
Whether for breakfast, brunch or light supper, this vegetarian omelet is sure to please.
Method
Cook 1/2 small potato (peeled and cut into 5mm pieces) in lightly salted boiling water for 5-6 minutes or until tender. Drain.
Lightly beat 2 free-range eggs with salt and pepper. Heat 15g butter in a non-stick frying pan over medium heat until foaming. Pour in egg mixture, tilting to spread evenly in pan. Use a wooden spoon to move cooked egg to centre of pan, tilting pan to spread runny egg to edges. Add potato and 2 tbsp cheddar cheese (grated) to centre of omelet.
Fold down top third and slide omelet onto a heated plate, turning it over on itself. Sprinkle with 1 tbsp chopped chervil.
Serve immediately.
Makes 1.
