Chilli, Cheese and Onion Omelette

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Chilli, Cheese and Onion Omelette

One of my favourites, our mouth-tingling Chilli, Cheese and Onion Omelette ‘beats’ most recipes by providing a well-cooked, flavoursome omelette with character rather than a sorry-looking affair! Delicious served with rocket or watercress and perfect for a weekend or daytime brunch. Add more or less chilli depending on your preferences.

  • Serves: 1 (for a large omelette)
  • Cooking time: 8 minutes
  • Grilling time: 4-5 minutes

Ingredients

  • 4 medium eggs per omelette
  • Rapeseed or Olive oil
  • Knob of butter
  • 2.5 oz grated Cheddar cheese
  • 1/2 Red Onion
  • Pinch of low sodium salt (or table salt)
  • 2 pinches white pepper
  • 2 tbsp semi skimmed milk
  • 1 – 2 chopped chillies (dependant on heat level required!) – grow your own or use shop bought red chillies
  • Rocket or watercress on the side (optional)

Method

  1. Crack your eggs into a large jug or high sided bowl, removing any loose shell
  2. Whisk the eggs with a fork until they begin to froth
  3. Heat 1 tbsp oil and a knob of butter in a large non-stick frying pan
  4. Pre-heat your grill so that it is fully heated by the time the omelette is cooked, placing the shelf so that the frying pan will sit around 4 inches from the grill
  5. Add a pinch of salt (we use Lo-Salt) and 2 pinches of white pepper to the egg mixture and whisk again
  6. Add 2 tbsp semi skimmed milk to the egg mixture
  7. Add the chopped chilli to the egg mixture
  8. Pour the egg mixture into your hot frying pan ensuring the oil has fully covered the base to prevent sticking or burning
  9. With a spatula, lift the side of the egg mixture towards the centre of the pan and run some of the unset egg into the space. Do this all around the pan until there is no runny egg left and the omelette is slightly raised in places
  10. Cook the omelette for around 3 minutes until the bottom starts to brown and continue to move the egg mixture around to ensure even cooking.
  11. Lift slightly with the spatula to check – the omelette will start to form and take shape as the eggs are cooked
  12. Add the cheese and onion directly on top of the omelette in the frying pan and cook for a further 3-4 minutes. Be quick at this point! Do not add anything too heavy or the omelette will not rise
  13. Place your frying pan straight under the grill on a high heat for 4-5 minutes until it starts to brown but not burn!
  14. Serve immediately (be careful as the frying pan handle WILL BE HOT!)

Recommended Equipment

  • Large non-stick Frying Pan that can be used in a grill
  • Large jug or high sided bowl
  • Fork for whisking
  • Spatula suitable for a non-stick Frying Pan
  • Cheese grater