Cheese omelette on toast
Ramona's Cuisine -
coconut oil instead of olive oil red onions instead of spring onions dried chili flakes instead of fresh red chili mozzarella instead of cheddar
Eat this breakfast omelette while it's hot: the chunky melted cheese texture is awesome and filling.
☆☆☆☆☆ 0 votes0
·3 large organic eggs
·1 organic spring onion
·15 g coriander fresh
·40 g cheddar cheese
·1/2 - 1 red chili fresh, chopped
·1/2 tbps olive oil
How to Make Cheese omelette on toast
- Finely chop the (spring) onion and coriander and beat the eggs together, add salt and pepper to taste.
- Heat the oil in a small frying pan then tip in the onion, coriander and chili. Stir round the pan for a minute or two until soft. Pour in the eggs and move around the pan until about three quarters have scrambled.
- Settle the eggs in the pan and spread the grated cheese on top. Cook for about a minute or so until the cheese has melted and the omelette is nice and set.
- Fold the omelette using a palette knife and slide from the pan on a toasted slice of bread or onto a serving plate.