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Student Cheese Omelette  Veg HT MC 10 mins

Serves 1 Hot Vegetarian Vegetables Main Course Gluten Wheat Free
 

Ingredients
25g/1oz Butter
2 Eggs
2 tbsp Milk
25g/1oz Cheddar Cheese, grated
Salt and Pepper

Instructions

1. Place the eggs in a mixing bowl together with the milk, salt and plenty of black pepper and beat lightly.

2. Heat the butter in a medium sized frying pan and when hot and beginning to sizzle, pour in the egg mixture. Leave for 1 minute, then stir with the flat part of a fork 2-3 times. Reduce heat to medium-low.

3. With a palette knife, lift the far edge of the omelette and tilt the pan so that the raw egg runs on to the base. As soon as the omelette is set and golden underneath but still very moist on top, sprinkle with the cheese and continue to cook for a further 2-3 minutes.

4. Fold omelette in half and let rest over low heat for another minute then transfer to a warm serving platter and sprinkle with parsley. Serve hot.
 

 

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Key techniques required to make this recipe

 

Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.
 

Freeze/Make ahead

 

Tips, Options and Substitutions

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Main equipment required to make this Recipe

 

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

Related Recipes and Information

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