My boyfriend and I are a good match: I love cooking, he loves eating! Who am I kidding, I love eating too, however it's nice to have someone who is always up for being the guinea pig of your concoctions and is able to give you competent feedback on how to improve them. But...there is always a but. There is one thing he can't bring himself to eat: eggs. Fine if they are part of a cake, meatball or fritter, but don't suggest eggs Benedict or a frittata or he'll jump through the window - he can't even stand the smell. So, eggs have become the main ingredients of the 'dinners for one' I cook when he is away on business. Tonight, I really wanted a cheese omelette. I adore the combination fried egg and onion, but I didn't want the latter to overpower the taste of the cheese. Therefore I decided to use chives to convey a delicate oniony flavour, and a creamy goat cheese for the filling, which melts beautifully like brie does but whose taste is more robust. The result was excellent. My boyfriend really doesn't know what he is missing.
INGREDIENTS (for one omelette)
- 2 eggs (organic or free range)
- A handful of chives
- A splash of milk
- Half a small goat cheese
- Salt & pepper
This recipe couldn't be easier, trust me. If you are serving more than one person, you can keep the omelettes that are ready warm in the oven at 125° C while you are cooking the rest.
Whisk the eggs in a bowl together with the milk, salt and pepper. Using kitchen scissors, cut the chives in small bits and add them to the egg.
Heat a large non-stick pan with a little olive oil at very low heat. When it is hot, pour the egg in and cover with a lid. Leave the eggs to cook slowly for 2 - 3 minutes. When they look nearly cooked but still a bit underdone, it is time to add your goat cheese, cut in small bits, on top of just one half of the omelette.
Now carefully lift the side of the omelette that doesn't have cheese on it, and fold it over the other side. Leave it to cook for a further minute.